Basic Beef Stew (adapted from Cooking Light)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 1 tbsp (remove)Onions, raw, 1 cup, chopped (remove)Garlic, 3 tsp minced1/3 C. of all purpose flour1 pound *Lean Stewing Beef,3/4 tsp. salt1 C. dry red wineThyme, 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
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.
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.
Nutritional Info 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
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