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Beef Stew in Red Wine
Yield: Makes 6 servings
If you prefer not to use red wine, you may substitute 1-1/2 cups fat-free reduced-sodium beef broth for the wine.
Ingredients:
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
bay leaf
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
Preparation:
1.
Combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in large glass bowl. Refrigerate, covered, at least 2 hours or overnight.
2.
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.
3.
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.
Nutritional Information:
| Serving Size: 1-1/3 cups | |
| Sodium | 304 mg |
| Protein | 26 g |
| Fiber | 3 g |
| Carbohydrate | 31 g |
| Cholesterol | 55 mg |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 16 % |
| Calories | 313 |
Dietary Exchange:
| Vegetable | 1-1/2 |
| Starch | 1-1/2 |
| Meat | 3 |
This recipe appears in:
Stews
