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0 votes | 1826 views
Servings: 6

Ingredients

Cost per serving $3.10 view details
  • 1 1/2 lb boneless beef round cut 1" cubes
  • 1 1/2 c. dry red wine
  • 2 tsp extra virgin olive oil Peel of half an orange
  • 2 lrg garlic cloves thinly sliced
  • 1 x bay leaf
  • 1/2 tsp dry thyme leaves
  • 1/8 tsp freshly-grnd black pepper
  • 8 ounce fresh mushrooms quartered
  • 8 x sun-dry tomatoes quartered
  • 1 can fat-free reduced-sodium beef broth (14 ounce)
  • 6 sm potatoes unpeeled, and cut into wedges
  • 1 c. baby carrots
  • 1 c. fresh pearl onions outer skins removed
  • 1 Tbsp. cornstarch mixed with
  • 2 Tbsp. water

Directions

  1. Combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in large glass bowl. Chill, covered, at least 2 hrs or possibly overnight.
  2. Place beef mix, mushrooms and tomatoes in large nonstick skillet or possibly Dutch oven. Add in sufficient beef broth to just cover ingredients. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 1 hour.
  3. Add in potatoes, carrots and onions; cover and cook 20 to 25 min or possibly till vegetables are tender and meat is no longer pink. Remove meat and vegetables from skillet with slotted spoon; cover and set aside. Throw away orange peel and bay leaf.
  4. Stir cornstarch mix into skillet with sauce. Increase heat to medium; cook and stir till sauce is slightly thickened. Return meat and vegetables to sauce; heat thoroughly.
  5. This recipe yields 6 servings.
  6. Comments: If you prefer not to use red wine, you may substitute 1 1/2 c. fat-free reduced-sodium beef broth for the wine.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 444g
Recipe makes 6 servings
Calories 423  
Calories from Fat 159 38%
Total Fat 17.71g 22%
Saturated Fat 7.07g 28%
Trans Fat 0.0g  
Cholesterol 66mg 22%
Sodium 393mg 16%
Potassium 1262mg 36%
Total Carbs 31.55g 8%
Dietary Fiber 4.9g 16%
Sugars 4.84g 3%
Protein 23.91g 38%

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