Basic Beef Stew (adapted from Cooking Light)
 Recipe){kind=link}
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
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.
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.