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Beef Stew in Red Wine

Source of Recipe

fooddownunder.com


List of Ingredients

1 1/2 lb boneless beef round cut 1" cubes
1 1/2 cup dry red wine
2 tsp olive oil
    Peel of half an orange
2 lrg garlic cloves thinly sliced
1 bay leaf
1/2 tsp dried thyme leaves
1/8 tsp freshly-ground black pepper
8 oz fresh mushrooms quartered
8 x sun-dried tomatoes quartered
1 can fat-free reduced-sodium beef broth (14 oz)
6 sm potatoes unpeeled, and cut into wedges
1 cup baby carrots
1 cup fresh pearl onions outer skins removed
1 tbl cornstarch mixed with
2 tbl water


Recipe

* 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 skillet with sauce. Increase heat to medium; cook and stir until sauce is slightly thickened. Return meat and vegetables to sauce; heat thoroughly.

* This recipe yields 6 servings.

* Comments: If you prefer not to use red wine, you may substitute 1 1/2 cups fat-free reduced-sodium beef broth for the wine.