Burgundy Beef Stew

By ctaubenheim

Ingredients

• 1 1/2 lb lean boneless round steak
• vegetable cooking spray
• 1 tsp vegetable oil
• 1/2 tsp dried whole thyme
• 2 large cloves garlic, minced
• 3 cups Burgundy or other dry red wine
• 1/4 cup no salt added tomato paste
• 2 bay leaves
• 2 (13 1/4oz) cans no salt added beef broth, undiluted
• 1/2 cup plus 3 Tbsp water, divided
• 1 1/2 lb round red potatoes, quartered
• 1/2 lb fresh mushrooms, quartered
• 6 medium carrots, scraped and cut into 1 inch pieces
• 2 small onions, quartered
• 3 Tbsp cornstarch
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp pepper

Details

Preparation time 30mins
Cooking time 160mins

Preparation

Step 1

Trim fat from steak; cut steak into 1 inch pieces. Coat a large dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add steak; cook until browned, stirring frequently. Drain well, and pat dry with paper towels. Wipe drippings from pan with a paper towel. Coat pan with cooking spray; place over medium high heat until hot. Add steak, thyme and garlic; cook 1 minute, stirring constantly. Stir in wine, tomato paste, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until steak is tender. Add beef broth, 1/2 cup water and next 4 ingredients, bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Remove and discard bay leaves. Combine cornstarch and remaining 3 Tbsp water, stirring well. Add to stew, and stir well. Cook over medium heat until thickened and bubbly, stirring constantly. Stir in parsley, salt and pepper.


Calories: 213
Total Fat: 4.1
Carbs: 23.4
Cholesterol: 45
Sodium: 183