See Also: Beef Stew in Red Wine(recipes)
Beef and wine stew with black olives(recipes)
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The Best Beef Stew(recipes)
Beef and ale stew(recipes)
Red Wine Marinated Beef(recipes)
Beef and ale stew with dumplings(recipes)
Beef stew with dumplings(recipes)
Irish beef stew(recipes)
Hungarian Beef Stew(recipes)

Beef Stew in Red Wine (recipes)


Beef Stew in Red Wine

Yield: Makes 6 servings

If you prefer not to use red wine, you may substitute 1-1/2 cups fat-free reduced-sodium beef broth for the wine.





Ingredients:



1-1/2pounds beef round steak, cut into 1-inch cubes

1-1/2cups dry red wine

2teaspoons olive oil

Peel of 1/2 orange

2large cloves garlic, thinly sliced

1bay leaf

1/2teaspoon dried thyme

1/8teaspoon black pepper

8ounces fresh mushrooms, quartered

8sun-dried tomatoes, quartered

1can (about 14 ounces) fat-free reduced-sodium beef broth

6unpeeled small potatoes, cut into wedges

1cup baby carrots

1cup fresh pearl onions, outer skins removed

1tablespoon cornstarch mixed with 2 tablespoons water









Preparation:





1.Combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in large glass bowl. Refrigerate, covered, at least 2 hours or overnight.2.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.3.Stir cornstarch mixture into sauce in skillet. Increase heat to medium; cook and stir until sauce is slightly thickened. Return meat and vegetables to sauce; heat thoroughly.









Nutritional Information:







Serving Size: 1-1/3 cups







Sodium

304 mg







Protein

26 g







Fiber

3 g







Carbohydrate

31 g







Cholesterol

55 mg







Saturated Fat

1 g







Total Fat

6 g







Calories from Fat

16 %







Calories

313









Dietary Exchange:







Vegetable

1-1/2







Starch

1-1/2







Meat

3