Oven Beef Stew with Red Wine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 tbsp rice flourDash of black pepper3/4 pound cubed beef chuck1 tbsp evoo1 10.5oz can condensed tomato soup 1 1/4 cups water1 tsp dried basil2 medium potatoes, peeled and cubed2 medium carrots, cut into 1 inch pieces1/4 cup dry red wine
Preheat oven to 375.
Combine flour and pepper. Coat cubed meat in seasoned flour. Brown in hot canola oil in small dutch oven. Add soup, water, and basil. Cover and bake for one hour. Add potatoes, carrots, and wine. Cover and bake another hour, or until all ingredients are tender.
Serving Size: Third of yield.
Combine flour and pepper. Coat cubed meat in seasoned flour. Brown in hot canola oil in small dutch oven. Add soup, water, and basil. Cover and bake for one hour. Add potatoes, carrots, and wine. Cover and bake another hour, or until all ingredients are tender.
Serving Size: Third of yield.
Nutritional Info Amount Per Serving
- Calories: 352.9
- Total Fat: 12.1 g
- Cholesterol: 73.7 mg
- Sodium: 123.1 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 4.6 g
- Protein: 25.9 g
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