Ingredients
- 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
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Beef Stew In Red Wine
Servings: 6
Directions
- 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.
- 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.
- 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.
- 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.
- This recipe yields 6 servings.
- 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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