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    Stew: 4 pt. Easy Burgundy Stew


    Source of Recipe


    Mary Ellen

    List of Ingredients




    2 pounds stew beef-lean and fat cut away
    2 cups sliced carrots
    1 cup sliced celery
    2 medium onions sliced (I used Shallots...about 3)
    1 8oz can sliced water chesnuts, drained
    2 cups sliced mushrooms or 1 8oz can drained
    3 tbsp flour
    1 tbsp chopped fresh or 2 tsp dried thyme leaves
    1 tsp ground mustart
    1/2 tsp salt
    1/4 tsp pepper
    1 cup water
    1 cup dry red whine or lowfat beef broth
    1 can (16 oz) whole tomatoes, undrained

    Recipe



    Heat oven to 325. Cut beef into 1 inch cubes. Mix beef, carrots, celery, onion, water chesnuts, and mushrooms in dutch oven. Mix flour and seasonings in a bowl, stir into beef mixture. Stir in remaining ingrediants; break up tomatoes. Cover and bake about 4 hours (mine was done sooner, so check!), or until beef is tender and stew is thickened.

    Makes 8 servings 1 serving (1 cup)=4 pts

    200 Cals, 4 grams Fat, 4 grams fiber

 

 

 

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