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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 250.1
  • Total Fat: 6.1 g
  • Cholesterol: 68.0 mg
  • Sodium: 522.3 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 28.1 g

View full nutritional breakdown of Basic Beef Stew with Carrots and Mushrooms calories by ingredient
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Basic Beef Stew with Carrots and Mushrooms

Submitted by: MIKAH80

Introduction

This is a Cooking Light recipe, very rich and delicious This is a Cooking Light recipe, very rich and delicious
Number of Servings: 8

Ingredients

    1 tablespoon olive oil, divided
    1 pound small cremini mushrooms
    Cooking spray
    2 cups chopped onion
    3 garlic cloves, minced
    1/3 cup all-purpose flour (about 1 1/2 ounces)
    2 pounds lean beef stew meat, cut into bite-sized pieces
    3/4 teaspoon salt, divided
    1 cup dry red wine
    1 tablespoon chopped fresh thyme
    2 (14-ounce) cans less-sodium beef broth
    1 bay leaf
    2 cups (3/4-inch) cubed peeled white potato (about 1 pound)
    1 1/2 cups (1-inch) slices carrot (about 12 ounces)
    1/2 teaspoon freshly ground black pepper
    Fresh thyme sprigs (optional)



Directions

Preparation
Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.
Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.

Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.

Stir in potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.

Yield
8 servings (serving size: about 1 cup)

Nutritional Information
CALORIES 303(29% from fat); FAT 9.8g (sat 3.2g,mono 4.7g,poly 0.6g); PROTEIN 26.4g; CHOLESTEROL 71mg; CALCIUM 54mg; SODIUM 494mg; FIBER 2.3g; IRON 3.9mg; CARBOHYDRATE 26.8g





Number of Servings: 8

Recipe submitted by SparkPeople user MIKAH80.






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Member Ratings For This Recipe

  • This was so yummy and perfect for a chilly winter day! I didn't have wine so I didn't add it but it was still delicious! - 1/21/08

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