Beef Stew in Red Wine
If you prefer not to use red wine, you may substitute 1-1/2 cups fat-free reduced-sodium beef broth for the wine.
Makes 6 servings
|1-1/2||pounds beef round steak, cut into 1-inch cubes|
|1-1/2||cups dry red wine|
|2||teaspoons olive oil|
|Peel of 1/2 orange|
|2||large cloves garlic, thinly sliced|
|1/2||teaspoon dried thyme|
|1/8||teaspoon black pepper|
|8||ounces fresh mushrooms, quartered|
|8||sun-dried tomatoes, quartered|
|1||can (about 14 ounces) fat-free reduced-sodium beef broth|
|6||unpeeled small potatoes, cut into wedges|
|1||cup baby carrots|
|1||cup fresh pearl onions, outer skins removed|
|1||tablespoon cornstarch mixed with 2 tablespoons water|
- Combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in large glass bowl. Refrigerate, covered, at least 2 hours or overnight.
- Place beef mixture, mushrooms and tomatoes in large nonstick skillet or Dutch oven. Add enough beef broth to just cover ingredients. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 1 hour. Add potatoes, carrots and onions; cover and cook 20 to 25 minutes or until vegetables are tender and meat is no longer pink. Remove meat and vegetables from skillet with slotted spoon; cover and set aside. Discard orange peel and bay leaf.
- Stir cornstarch mixture into sauce in skillet. Increase heat to medium; cook and stir until sauce is slightly thickened. Return meat and vegetables to sauce; heat thoroughly.
|Serving Size:||1-1/3 cups|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||16 %|
Check out more recipes for Stews