Beef Stew with Red Wine Gravy

By nurseliz

Ingredients

• 2 pounds boneless beef chuck roast
• 1/4 cup all-purpose flour
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 large onions, cut into thin wedges
• 8 ounces parsnips, quartered lengthwise and halved
• 8 ounces carrots, quartered lengthwise and halved
• 8 ounces Jerusalem artichokes (sunchokes), peeled and coarsely chopped
• 1 cup Cabernet Sauvignon or beef broth
• 1/2 cup beef broth
• 1/4 cup tomato paste
• Chopped plum tomatoes, golden raisins, and/or red wine vinegar or balsamic vinegar
• Crusty bread (optional)

Details

Servings 6

Preparation

Step 1

1. Trim excess fat from beef; cut into 1-inch cubes. In a large self-sealing plastic bag combine flour, Italian seasoning, salt and pepper. Add meat to bag. Seal and toss to coat meat with flour mixture. In a 12-inch skillet, brown meat, 1/2 at a time in hot olive oil (adding more oil if necessary).

2. Meanwhile, in a 4-1/2- to 6-qt. slow cooker place onions, parsnips, carrots and Jerusalem artichokes. Top with browned meat. Combine wine and beef broth; pour atop meat.

3. Cover; cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours. Stir in tomato paste. Pass tomatoes, raisins, and/or vinegar to sprinkle on each serving. If desired, serve with crusty bread.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
Calories: 356
Protein(gm): 35
Carbohydrate(gm): 26
Fat, total(gm): 9
Cholesterol(mg): 90
Saturated fat(gm): 2
Monosaturated fat(gm): 4
Polyunsaturated fat(gm): 2
Dietary Fiber, total(gm): 4
Sugar, total(gm): 9
Vitamin A(IU): 3547
Vitamin C(mg): 12
Sodium(mg): 601
Calcium(DV %): 61
Iron(DV %): 6
Diabetic Exchanges
Vegetables(d.e): 2
Other Carb(d.e): 1
Very Lean Meat(d.e): 5
Fat(d.e): 2