{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Beef Stew",
 "description": "A thick, dark beef stew with lean chuck, carrots, potatoes, peas and white beans, braised in the oven and made for a cold-weather dinner.",
 "recipeYield": "8 servings",
 "totalTime": "PT3H15M",
 "recipeCategory": "Dinner",
 "recipeIngredient": [
  "1½ lb boneless beef chuck mock tender steak, all visible fat trimmed off, cut in 1½-inch cubes (680 g trimmed)",
  "3 tbsp all-purpose flour (23 g)",
  "½ tsp salt",
  "½ tsp black pepper",
  "2 tbsp olive oil (27 g)",
  "2 large onions, chopped (about 2 cups, 320 g)",
  "1 tsp garlic powder (3 g)",
  "2 tbsp tomato paste (32 g)",
  "5 cups low-sodium beef broth (1,200 g)",
  "2 bay leaves",
  "1 tsp dried thyme",
  "4 large carrots, peeled, cut in 1-inch chunks (about 1 lb, 454 g)",
  "1½ lb potatoes, peeled, cut in 1½-inch chunks (680 g)",
  "1 cup frozen peas (134 g)",
  "1 can (15 oz) no-salt-added white beans, drained and rinsed (240 g)"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 325 °F. Pat the beef dry and toss it with the flour, salt and pepper until every cube is dusted."
  },
  {
   "@type": "HowToStep",
   "text": "Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef in one or two batches, about 3 minutes a side, leaving space between the cubes so they brown and do not steam. Move each batch to a plate."
  },
  {
   "@type": "HowToStep",
   "text": "Turn the heat to medium. Cook the onions in the same pot for 5 minutes, scraping up the browned bits. Stir in the garlic powder and tomato paste and cook 1 minute."
  },
  {
   "@type": "HowToStep",
   "text": "Pour in the broth and add the bay leaves and thyme. Return the beef and its juices. Bring to a simmer, cover, and put the pot in the oven."
  },
  {
   "@type": "HowToStep",
   "text": "Braise for 1 hour 50 minutes. At 5,300 ft simmered meat needs about a quarter longer than at sea level, so a pot that takes 1½ hours near the coast takes about that much more here."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the carrots and potatoes, cover, and braise 40 minutes more, until a fork slides into a cube of beef with no resistance and the potatoes are tender. Beef will read well above the 145 °F whole-cut safe temperature by then. Skim any fat that has risen to the top with a spoon and throw it out."
  },
  {
   "@type": "HowToStep",
   "text": "Lift out the bay leaves. Stir in the peas and white beans and set the pot on the stove over medium heat for 3 to 5 minutes, until they are hot. Mash a few potato pieces against the side of the pot to thicken the broth. Taste before you reach for salt: the ½ tsp in the pot is all the recipe measures, and a bowl comes to about 555 mg of sodium with the beef, beans and broth counted."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers in shallow containers, no more than 2 hours, then refrigerate or freeze. Reheat soup to a boil, stirring, before you eat it."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 8",
  "calories": "299 kcal",
  "proteinContent": "26.4 g",
  "carbohydrateContent": "33.2 g",
  "fatContent": "7.5 g",
  "saturatedFatContent": "2.1 g",
  "sugarContent": "6.7 g",
  "sodiumContent": "555 mg",
  "fiberContent": "at least 6.8 g (1 row carries no value)"
 },
 "image": "https://asharedpalate.com/assets/scenes/beef-stew.jpg",
 "imageAlt": "Beef stew with chunks of beef, carrots and potatoes in a thick brown broth, peas, in a bowl",
 "url": "https://asharedpalate.com/beef-stew"
}