Beef burgundy stew (healthy choice)
2 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean, boneless round steak |
| 1 | teaspoon | Vegetable oil |
| ½ | teaspoon | Dried thyme |
| 2 | larges | Garlic cloves, minced |
| 2 | eaches | Bay leaves |
| 3 | cups | Red wine, dry* |
| ¼ | cup | Tomato paste |
| ½ | cup | (plus 3 Tbs) water, divided |
| 2½ | cup | Fresh mushrooms, quartered (about 1/2 pound) |
| 12 | smalls | Round red potatoes, peeled & |
| NUTRITIONAL ANALYSIS PER 1-CUP SERVING | ||
| Fat Sodium Cholesterol Calories | ||
| (g) (mg) (mg) CHOICES Recipe 4 310 43 | ||
| Fat Sodium Cholesterol Calories | ||
| (g) (mg) (mg) CHOICES Recipe 4 307 43 quartered (about 1-1/2#) | ||
| 6 | mediums | Carrots (about 1#) cut into 1-inch pieces |
| 2 | smalls | Onions, quartered |
| 2 | cans | (10-1/2 oz.) low-sodium chicken broth |
| 3 | tablespoons | Cornstarch |
| ¼ | cup | Chopped fresh parsley |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Trim fat from steak; cut steak into 1-inch cubes. Heat oil in a large Dutch oven until hot. Add steak; cook 5 minutes or until steak loses its pink color. Drain well. Wipe drippings from a pan with a paper towel.
Return steak to pan; place over medium heat. Add thyme, garlic, and bay leaves; cook 1 minute. Add wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 1-½ hours or until steak is tender.
Add ½ cup water and next 5 ingredients to steak mixture; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender.
Combine cornstarch and remaining 3 tablespoons water; add to stew.
Cook 2 minutes or until thickened, stirring constantly. Stir in parsley, salt and pepper. Yield: 2-½ quarts (18% of calories from fat).
NOTE: Store stew in airtight containers in freezer up to 3 months, if desired. Thaw in refrigerator; reheat.
201 Regular Recipe 17 1,312 644 511 *Nonalcoholic Version: Instead of 3 cups red wine, use 1 (13-½ ounce) can no-salt added beef broth, ¾ cup nonalcoholic red wine, ⅓ cup water, and ¼ cup red wine vinegar. Yield: 2-½ quarts (17% of calories from fat).
213 Regular Recipe 17 1,312 644 511 Source: Healthy Choice(r) presents "Choices for Living Happier and Healthier(tm)", Jan./Feb./Mar. 1995, typed for you by Iris Grayson Submitted By IRIS GRAYSON On 01-27-95