Beef Burgundy Stew
Recipe: #17865
March 09, 2015
Categories: Roast Beef, Fathers Day, Sunday Dinner, Gluten-Free, High Protein, Low Fat, No Eggs, Non-Dairy, Wine, Beef Dinner, , more
"This is a nice stew that can be made ahead. Although the recipe states that it can be frozen, I personally would leave the potatoes out until reheating because we don't like the consistency of frozen potatoes. From Quick and Easy Weeknights."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (396.9 g)
- Calories 248.9
- Total Fat - 9.2 g
- Saturated Fat - 3.4 g
- Cholesterol - 51 mg
- Sodium - 562.8 mg
- Total Carbohydrate - 21 g
- Dietary Fiber - 4.3 g
- Sugars - 3.5 g
- Protein - 18 g
- Calcium - 72 mg
- Iron - 5.2 mg
- Vitamin C - 17.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Trim fat from the steak; cut the steak into 1-inch cubes.
Step 2
Heat the oil in a large Dutch oven over high heat.
Step 3
Add the steak, and cook 5 minutes or until steak loses its pink color.
Step 4
Drain well, and wipe drippings from pan with a paper towel. Return the steak to the pan.
Step 5
Add the thyme, garlic, and bay leaves, and cook over medium heat 1 minute. Add the wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer for 1 1/2 hours or until the steak is tender.
Step 6
Add the mushrooms and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the vegetables are tender.
Step 7
Combine the cornstarch and 3 tablespoons water; stir well, and add to the stew.
Step 8
Cook 2 minutes or until thickened, stirring constantly.
Step 9
Remove from heat, and discard bay leaves. Stir in the parsley, salt and pepper.
NOTE: Freeze the stew in an airtight container. Thaw in refrigerator 24 hours; cook over low heat until heated
Tips
No special items needed.
0 Reviews
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