beef stew in red wine

How To Make beef stew in red wine

• 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.
• 3

  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.
• 4

  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.
• 5

  Exchanges Per Serving: 1 1/2 Starch, 3 Meat, 1 1/2 Vegetable.
• 6

  Nutrition Facts: Calories 313; Calories from fat 16%; Total Fat 6g; Saturated Fat 1g; Protein 26g; Carbohydrates 31g; Cholesterol 55mg; Sodium 304mg; Dietary Fiber 3g.
• 7

  Comments: If you prefer not to use red wine, you may substitute 1 1/2 cups fat-free reduced-sodium beef broth for the wine.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card