Email to Rick Ashford      

Portobello and Beef Burgundy Stew

Source of Recipe

Great tasting stew


Recipe Introduction

servings 5 1/2 Points 4 (1 1/2 cups)

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

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.

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.

Remove stew from oven. Stir flour mixture; gradually add to stew, stirring gently to blend. Cover.
Return to oven; bake an additional 30 minutes or until sauce has thickened.




SERVING SIZE: 1 1/2 Cups
Calories 225
Calories from Fat 55
Total Fat 6 g
Saturated 1 g
Cholesterol 45 mg
Sodium 540 mg
Total Carbohydrate 22 g
Dietary Fiber 3 g
Sugars 7 g
Protein 21 g