Beef Stew in Red Wine
Source of Recipe
Unknown
Recipe Introduction
If you prefer not to use red wine, you may substitute 1-1/2 cups fat-free reduced-sodium beef broth for the wine.
List of Ingredients
Beef Stew in Red Wine
1-1/2 pounds boneless beef round, cut into 1-inch cubes
1-1/2 cups dry red wine
2 teaspoons olive oil
Peel of half an orange
2 large cloves garlic, thinly sliced
1 bay leaf
1/2 teaspoon dried thyme leaves
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 small potatoes, unpeeled, cut into wedges
1 cup baby carrots
1 cup fresh pearl onions, outer skins removed
1 tablespoon cornstarch mixed with 2 tablespoons 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.
Nutrients per Serving:
Calories 313
% calories from fat 16%
Total Fat 6 g
Sat. Fat 1 g
Protein 26 g
Carbohydrates 31 g
Cholesterol 55 mg
Sodium 304 mg
Dietary Fiber 3 g
Dietary exchanges:
1-1/2 Starch
3 Meat
1-1/2 Vegetable
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