Beef Burgundy Stew

 

 

1 lbs lean, boneless round steak or sirloin

1 tsp vegetable oil

tsp dried thyme

2 large garlic cloves, minced

2 bay leaves

3 cups dry red wine

cup tomato paste

2 cups quartered mushrooms (about lb)

cup water

12 small red potatoes, peeled and quartered (about 1 lbs)

6 medium carrots, cut into 1-inch pieces (about 1 lb)

2 small onions, quartered (about lb)

2 (10.5 ox) cans low salt chicken broth

3 T. cornstarch

3 T water

cup chopped fresh parsley

1 tsp salt

tsp pepper

 

Trim fat from the steak; cut the steak into 1 cubes. Heat the oil in a large Dutch oven over high heat. Add the steak, and cook 5 minutes or until steak loses its pink color. Drain well, and wipe drippings from pan with a paper towel

 

Return the steak to the pan. Add the thyme, garlic and bay leaves, and cook over medium heat 1 minutes. Add the wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer for 1 hours or until the steak is tender. Add the mushrooms and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the vegetables are tender.

 

Combine the cornstarch and 3 tablespoons water; stir will, and add to the stew. Cook 2 minutes or until thickened, stirring constantly. Remove from heat, and discard bay leaves. Stir in the parsley, salt and pepper.

 

Yield: 10 servings (serving size = 1 cup)

 

Note: Freeze the stew in an airtight container. Thaw in the refrigerator 24 hours; cook over low heat until heated.

 

Calories 201 (20% from fat)

Protein 19.4 g

Fat 4.4 g

Carb 21.3 g

Chol 43 mg

Sodium 310 mg