Beef Stew in Red Wine

Beef Stew in Red Wine

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 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


  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
Calories 313
Calories from Fat 16 %
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 55 mg
Carbohydrate 31 g
Fiber 3 g
Protein 26 g
Sodium 304 mg

Dietary Exchange

Starch 1-1/2
Vegetable 1-1/2
Meat 3

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