Beef Stew in Red Wine

YIELD Makes 6 servings
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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:

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.

This recipe appears in: Stews

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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