Beef Stew In Red Wine

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

From Diabetic Cooking.

VIDEO PLAYER
serves 6
prep time 20 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients

  •   1 1/2 lb
    boneless beef round, cut into 1-inch cubes
  •   1 1/2 c
    dry red wine
  •   2 tsp
    olive oil
  •  
    peel of 1/2 orange
  •   2 large
    garlic cloves, thinly sliced
  •   1
    bay leaf
  •   1/2 tsp
    dried thyme leaves
  •   1/8 tsp
    freshly ground black pepper
  •   8 oz
    mushrooms, quartered
  •   8
    sun dried tomatoes, quartered
  •   1 14-oz can(s)
    fat-free reduced-sodium beef broth
  •   6 small
    potatoes, unpeeled, cut into wedges
  •   1 c
    baby carrots
  •   1 c
    fresh pearl onions, outer skins removed
  •   1 Tbsp
    cornstarch, mixed with 2 tablespoons water

How To Make

  • 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.

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