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Slow-Cooked Beef Stew (oven)

Source of Recipe

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Slow-Cooked Beef Stew (oven)

About.com
By Fiona Haynes - Low Fat Cooking Expert
Prep Time: 15 minutes - Cook Time: 300 minutes
Serves 4-6.

You don't need a crockpot to slow-cook this lean beef stew. Prepare the ingredients at lunch time, put them in a low-heat oven and leave the pot cooking until dinner time.

This works well for me on busy days, knowing that dinner is all but ready when I come home with the kids. Cook it for between four hours and six hours, it doesn't really matter.

Ingredients:
• 1/4 cup flour mixed with 1 tsp thyme, 1 tsp sage, freshly ground black pepper
• 2 tsp canola oil
• 3/4 pound lean stewing beef
• 1 large onion, roughly chopped
• 1/2 16-ounce bag baby carrots
• 1 8-ounce pack mushrooms, halved
• 1 28-ounce can crushed tomatoes
• 1 tablespoon Worcestershire sauce
• 1/2 cup red wine

Preparation:
Preheat oven to 275 degrees. Dredge beef in flour mix. Brown beef in a large Dutch oven. Transfer to a plate when browned. Add onions to the pot, and sauté until softened.

Add carrots, mushrooms and cook for 2 minutes. Return beef to pot. Add canned tomatoes, Worcestershire sauce and red wine. Cover and cook in the oven for 4-6 hours.

Per Serving: Calories 324, Calories from Fat 68, Total Fat 7.6g (sat 1.8g), Cholesterol 51mg, Sodium 385mg, Carbohydrate 38.7g, Fiber 7.3g, Protein 25.3