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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 431.6
  • Total Fat: 10.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 817.6 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 42.2 g

View full nutritional breakdown of Basic Beef Stew (adapted from Cooking Light) calories by ingredient
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Basic Beef Stew (adapted from Cooking Light)

Submitted by: STAYATHOME_JEN

Introduction

This is my all time favorite beef stew recipe. The red wine gives it such a full rich flavor. I look forward to the cooler months just so I can make this stew! This is my all time favorite beef stew recipe. The red wine gives it such a full rich flavor. I look forward to the cooler months just so I can make this stew!
Number of Servings: 4

Ingredients

    Olive Oil, 1 tbsp (remove)
    Onions, raw, 1 cup, chopped (remove)
    Garlic, 3 tsp minced
    1/3 C. of all purpose flour
    1 pound *Lean Stewing Beef,
    3/4 tsp. salt
    1 C. dry red wine
    Thyme, ground, 1 tsp (remove)
    2 14 oz. cans of*Beef Broth, Swanson, Fat Free, Low Sodium1 bay leaf (do not crumble)
    *Potato, raw, 2 cup diced (remove)
    Carrots, raw, 2 cup, strips or slices (remove)
    1/2 tsp. ground black pepper

Directions

Heat 1 tsp. of the olive oil in a large dutch oven over med. heat. Add onion and saute for 10 minutes or until tender and golden brown. Add garlic; saute for 1 min. Put onion mixture into a bowl and set aside.

Dredge beef in flour, shaking off excess. Heat remaining 2 tsp. oil in dutch oven over med/high heat. Add beef and sprinkle with 1/8 tsp. of salt. Cook 6 min, browning on all sides. Add browned beef to onions in bowl.

Add 1 C. red wine to plan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to med/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 fresh thyme sprigs if desired.

Serving size: about 1 1/2 C.

Number of Servings: 4

Recipe submitted by SparkPeople user STAYATHOME_JEN.






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