Beef
1 ½ lbs lean, boneless round steak or sirloin
1 tsp vegetable oil
½ tsp dried thyme
2 large garlic cloves, minced
2 bay leaves
3 cups dry red wine
¼ cup tomato paste
2 ½ cups quartered mushrooms (about ½ lb)
½ cup water
12 small red potatoes, peeled and quartered (about 1 ½ lbs)
6 medium carrots, cut into 1-inch pieces (about 1 lb)
2 small onions, quartered (about ½ lb)
2 (10.5 ox) cans low salt chicken broth
3 T. cornstarch
3 T water
¼ cup chopped fresh parsley
1 tsp salt
¼ 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 ½ 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
Sodium 310 mg