Weight Watchers Hearty Red Wine and Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 lbs top sirloin steak, trimmed and cut into 1- inch cubes1/2 t salt, divided1/4 t black pepper1/4 C all-purpose flour6 t olive oil, divided3 carrots, chopped1 C chopped onion4 garlic cloves, minced1 (8oz) package mushrooms, quartered1 T no-salt-added tomato paste1 (12 oz) jar roasted red bell peppers, drained and chopped1 C water3/4 C dry red wine1/2 C less-sodium beef broth
Sprinkle beef with 1/4 teaspoon salt and black pepper. Place beef and flour in a large zip-top plastic bag; seal and shake to coat. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of beef; cook 5 minutes or until browned, stirring frequently. Repeat with 2 teaspoons oil and remaining beef. Remove from pan; set aside.
Add remaining 2 teaspoons oil to pan. Add carrots, onion, and garlic; cook 5 minutes, stirring occasionally. Add mushrooms; cook 5 minutes, stirring occasionally. Stir in tomato paste; cook 1 minute. Add beef, remaining 1/4 teaspoon salt, bell pepper, and remaining ingredients to pan; bring to a boil. Cover, reduce heat to low, and simmer 2 hours. Yield; 6 cups ( serving size 1 Cup)
Number of Servings: 6
Recipe submitted by SparkPeople user JINJI05.
Add remaining 2 teaspoons oil to pan. Add carrots, onion, and garlic; cook 5 minutes, stirring occasionally. Add mushrooms; cook 5 minutes, stirring occasionally. Stir in tomato paste; cook 1 minute. Add beef, remaining 1/4 teaspoon salt, bell pepper, and remaining ingredients to pan; bring to a boil. Cover, reduce heat to low, and simmer 2 hours. Yield; 6 cups ( serving size 1 Cup)
Number of Servings: 6
Recipe submitted by SparkPeople user JINJI05.
Nutritional Info Amount Per Serving
- Calories: 310.7
- Total Fat: 12.2 g
- Cholesterol: 84.1 mg
- Sodium: 850.5 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 0.9 g
- Protein: 30.4 g
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