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Stew: Portobello and Beef Burgundy Stew




Source of Recipe


Pillsbury


Recipe Introduction


"Try a healthy alternative to beef stew, elegant enough to serve to guests."


List of Ingredients




1 lb. beef top round steak, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 tablespoon oil
6 oz. portobello mushroom caps, gills and stems removed, cut into 1-inch pieces
2 medium onions, cut into thin wedges
2 cups fresh baby carrots
1 (14-oz.) can beef broth
1 (14.5-oz.) can diced tomatoes with Italian herbs, undrained
1 cup Burgundy or Pinot Noir wine
1/4 teaspoon pepper
3 tablespoons water
1/4 cup all-purpose flour


Recipe



1. Heat oven to 325°F. In large bowl, combine beef and 2 tablespoons flour; toss to coat evenly. Heat oil in Dutch oven over medium-high heat until hot. Add beef; cook and stir until browned. Add all remaining ingredients except water and 1/4 cup flour; mix well. Cover.

2. Bake at 325°F. for 1 1/4 to 1 1/2 hours or until beef is fork-tender. Meanwhile, in small bowl, combine water and 1/4 cup flour; beat with wire whisk until smooth.

3. Remove stew from oven. Stir flour mixture; gradually add to stew, stirring gently to blend. Cover.

4. Return to oven; bake an additional 30 minutes or until sauce has thickened.

YIELD: 5-6 SERVINGS