Classic Red Wine Beef Stew Recipe | Easy & Flavorful

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

1‑1/2 pounds beef round steak, cut into 1-inch cubes 1‑1/2 cups dry red wine 2 teaspoons olive oil Peel of 1/2 orange 2 large cloves garlic, thinly sliced 1 bay leaf 1/2 teaspoon dried thyme 1/8 teaspoon black pepper 8 ounces fresh mushrooms, quartered 8 sun-dried tomatoes, quartered 1 can (about 14 ounces) fat-free reduced-sodium beef broth 6 unpeeled small potatoes, cut into wedges 1 cup baby carrots 1 cup fresh pearl onions, outer skins removed 1 tablespoon 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.

This recipe appears in: Stews 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