Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew.
Winter Vegetable-Beef Stew
- Prep Time 35 min
- Total 1 hr 15 min
- Servings 4
- Ingredients 14
Ingredients
- 2 tablespoons olive oil
- 1 1/2 lb beef chuck roast, cut into 1-inch pieces
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 1/4 cup Gold Medal™ all-purpose flour
- 1 cup Burgundy or dry red wine
- 3 cups Progresso™ beef-flavored broth (from 32-oz carton)
- 1 1/2 cups ready-to-eat baby-cut carrots
- 4 medium parsnips, peeled, cut into 1/2-inch pieces
- 1/2 lb small red potatoes, cut in half
- 2 dried bay leaves
- 6 sprigs fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Make With
Gold Medal Flour
Instructions
-
Step1In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
-
Step2In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
-
Step3Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.
Nutrition
560
Calories
15g
Total Fat
44g
Protein
52g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 560
- Total Fat
- 15g
- 0%
- Saturated Fat
- 4g
- 0%
- Sodium
- 1150mg
- 0%
- Total Carbohydrate
- 52g
- 0%
- Dietary Fiber
- 11g
- 0%
- Protein
- 44g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
3 Starch; 1 1/2 Vegetable; 5 Very Lean Meat; 1 Fat;Carbohydrate Choice
3
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