Oven Beef Stew with Red Wine


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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Oven Beef Stew with Red Wine calories by ingredient
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Introduction

This is a recipe my mother has been using for years, and I made a few changes of my own.

It's super thick, very hearty and filling, great for long winter nights!
This is a recipe my mother has been using for years, and I made a few changes of my own.

It's super thick, very hearty and filling, great for long winter nights!

Number of Servings: 3

Ingredients

    1 tbsp rice flour
    Dash of black pepper
    3/4 pound cubed beef chuck
    1 tbsp evoo
    1 10.5oz can condensed tomato soup
    1 1/4 cups water
    1 tsp dried basil
    2 medium potatoes, peeled and cubed
    2 medium carrots, cut into 1 inch pieces
    1/4 cup dry red wine

Tips

My mom puts in a small onion, cut into large pieces.


Directions

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.

TAGS:  Beef/Pork |

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