Beef Burgundy Stew (healthy Choice) Recipe
Yield: 2 quartsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Lean, boneless round steak
- quartered, about 1-1/2#
1 t: Vegetable oil,
6 medium: Carrots, (about 1#) cut into
1/2 t: Dried thyme,
- 1-inch pieces,
2 large: Garlic cloves, minced
2 small: Onions, quartered
2 each: Bay leaves,
2 can: , (10-1/2 oz.) low-sodium
3 cup: Red wine, dry*
- chicken broth,
1/4 cup: Tomato paste,
3 T: Cornstarch,
1/2 cup: , (plus 3 Tbs) water, divided
1/4 cup: Chopped fresh parsley,
2 1/2 cup: Fresh mushrooms, quartered
1 t: Salt,
-, about 1/2 pound
1/4 t: Pepper,
12 small: Round red potatoes, peeled &
Directions:
Trim fat from steak; cut steak into 1-inch 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 a 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
tender.
Add 1/2 cup 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 remaining 3 tablespoons water; add to stew.
Cook 2 minutes or until thickened, stirring constantly. Stir in
parsley, salt and pepper. Yield: 2-1/2 quarts (18% of calories from
fat).
NOTE: Store stew in airtight containers in freezer up to 3 months, if
desired. Thaw in refrigerator; reheat.
NUTRITIONAL ANALYSIS PER 1-CUP SERVING
Fat Sodium Cholesterol Calories
(g) (mg) (mg) CHOICES Recipe 4 310 43
201 Regular Recipe 17 1,312 644 511
*Nonalcoholic Version: Instead of 3 cups red wine, use 1 (13-1/2
ounce) can no-salt added beef broth, 3/4 cup nonalcoholic red wine,
1/3 cup water, and 1/4 cup red wine vinegar. Yield: 2-1/2 quarts
(17% of calories from fat).
Fat Sodium Cholesterol Calories
(g) (mg) (mg) CHOICES Recipe 4 307 43
213 Regular Recipe 17 1,312 644 511
Source: Healthy Choice(r) presents "Choices for Living Happier and
Healthier(tm)", Jan./Feb./Mar. 1995, typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 01-27-95
Source from luhu.jp
Dutch oven until hot. Add steak; cook 5 minutes or until steak loses
its pink color. Drain well. Wipe drippings from a 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
tender.
Add 1/2 cup 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 remaining 3 tablespoons water; add to stew.
Cook 2 minutes or until thickened, stirring constantly. Stir in
parsley, salt and pepper. Yield: 2-1/2 quarts (18% of calories from
fat).
NOTE: Store stew in airtight containers in freezer up to 3 months, if
desired. Thaw in refrigerator; reheat.
NUTRITIONAL ANALYSIS PER 1-CUP SERVING
Fat Sodium Cholesterol Calories
(g) (mg) (mg) CHOICES Recipe 4 310 43
201 Regular Recipe 17 1,312 644 511
*Nonalcoholic Version: Instead of 3 cups red wine, use 1 (13-1/2
ounce) can no-salt added beef broth, 3/4 cup nonalcoholic red wine,
1/3 cup water, and 1/4 cup red wine vinegar. Yield: 2-1/2 quarts
(17% of calories from fat).
Fat Sodium Cholesterol Calories
(g) (mg) (mg) CHOICES Recipe 4 307 43
213 Regular Recipe 17 1,312 644 511
Source: Healthy Choice(r) presents "Choices for Living Happier and
Healthier(tm)", Jan./Feb./Mar. 1995, typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 01-27-95
Source from luhu.jp