Beef Burgundy Stew, Low-fat Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Lean, boneless round steak
1 tsp: Vegetable oil,
1/2 tsp: Thyme, dried
2: Garlic cloves, minced
2: Bay leaves,
3 cup: Dry red wine,
1/4 cup: Tomato paste,
3/4 cup: , water, divided
2 1/2 cup: Mushrooms, fresh, quartered
1 1/2 lbs: Small red potatoes, peeled
, and quartered
6: Carrots, cut into 1" pieces
2: Onions, quartered
21 ounce: Low-sodium chicken broth,
3 tbsp: Cornstarch,
1/4 cup: Parsley, fresh, chopped
1 tsp: Salt,
1/4 tsp: Pepper,
Directions:
Trim fat from steak; cut steak into 1" cubes. Heat oil in a large dutch
oven until hot. Add steak; cook 5 minutes or until steak loses its pink
color. Drain well. Wipe drippings from pan with a paper towel.
Return steak to pan; place over medium heat. Add thyme, garlic, and bay
leaves; cook 1 minute. Add wine and tomato paste; bring to a boil. Cover,
reduce heat, and simmer 1 1/2 hours or until steak is barely tender.
Add half of water and next 5 ingredients to steak mixture; bring to a boil.
Cover, reduce heat, and simmer 40 minutes or until vegetables are tender.
Combine cornstarch and remaing water; add to stew. Cook 2 minutes or until
thickened, stirring sontatnly. Stir in parsley, salt, and pepper.
Per one-cup serving: 4 g fat, 310 mg sodium, 43 mg cholesterol, 201
calories.
From: "Choices For Living" Magazine, MM by Linda Shogren
Source from luhu.jp
oven until hot. Add steak; cook 5 minutes or until steak loses its pink
color. Drain well. Wipe drippings from pan with a paper towel.
Return steak to pan; place over medium heat. Add thyme, garlic, and bay
leaves; cook 1 minute. Add wine and tomato paste; bring to a boil. Cover,
reduce heat, and simmer 1 1/2 hours or until steak is barely tender.
Add half of water and next 5 ingredients to steak mixture; bring to a boil.
Cover, reduce heat, and simmer 40 minutes or until vegetables are tender.
Combine cornstarch and remaing water; add to stew. Cook 2 minutes or until
thickened, stirring sontatnly. Stir in parsley, salt, and pepper.
Per one-cup serving: 4 g fat, 310 mg sodium, 43 mg cholesterol, 201
calories.
From: "Choices For Living" Magazine, MM by Linda Shogren
Source from luhu.jp