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STEW RECIPES
Basic Beef Stew with Carrots and Mushrooms
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Basic
Beef Stew with Carrots and Mushrooms |
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This recipe is a
well-deserved classic...
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1
Tbs |
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olive oil, divided |
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1
lb |
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small cremini mushrooms |
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2
cups |
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chopped onions |
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3
cloves |
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garlic, minced |
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1/3
cup |
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flour |
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2
lbs |
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lean
beef stew meat, cut into bite-sized
pieces |
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¾
tsp |
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salt, divided |
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1
cup |
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dry
red wine |
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1
Tbs |
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chopped fresh thyme |
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Two
14-ounce |
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cans
less-sodium beef broth |
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1
whole |
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bay
leaf |
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2
cups |
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¾-inch cubed peeled white potato (about
1 pound) |
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1½
cups |
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1-inch slices carrots (12 ounces) |
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½
tsp |
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freshly ground black pepper |
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fresh thyme sprigs (optional) |
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1 |
Heat 1
teaspoon olive oil in a large Dutch oven over
medium-high heat. Add mushrooms, and sauté for 5
minutes or until mushrooms begin to brown. Spoon
mushrooms into large bowl. Lightly coat pan with
cooking spray. Add onion; sauté 10 minutes or
until tender and golden brown. Add garlic; sauté
1 minute. Add onion mixture to mushroom mixture. |
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2 |
Place flour
in a shallow bowl or pie plate. Dredge beef in
flour, shaking off excess. Heat remaining 2
teaspoons oil in pan over medium-high heat. Add
half of beef mixture; sprinkle with 1/8 teaspoon
salt. Cook 6 minutes, browning on all sides. Add
browned beef to mushroom mixture. Repeat
procedure with remaining beef mixture and 1/8
teaspoon salt. |
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3 |
Add 1 cup
wine to pan, scraping pan to loosen browned
bits. Add thyme, broth, and bay leaf; bring to a
boil. Stir in beef mixture. Cover, reduce heat
to medium-low, and simmer for 1 hour or until
beef is just tender. |
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4 |
Stir in
potato and carrot. Simmer, uncovered, 1 hour and
15 minutes or until beef and vegetables are very
tender and sauce is thick, stirring
occasionally. Stir in remaining ½ teaspoon salt
and pepper. Discard bay leaf. Garnish with thyme
sprigs, if desired. |
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Servings: 8 |
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Yield: Serving
Size about 1 cup |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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307.71 |
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Calories From Fat (42%) |
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130.40 |
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% Daily Value |
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Total Fat
14.39g |
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22% |
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Saturated Fat 5.20g |
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26% |
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Cholesterol
44.23mg |
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15% |
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Sodium
690.92mg |
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29% |
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Potassium
932.27mg |
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27% |
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Carbohydrates
24.54g |
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8% |
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Dietary Fiber 2.98g |
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12% |
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Sugar 4.04g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
21.56g |
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Protein
21.51g |
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43% |
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WW
POINTS: 7
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Cooking Tips |
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*Purchase pre-cut
lean stew beef, or cut lean beef sirloin or chuck into
bite-sized pieces. |
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*White potatoes, not
to be confused with baking potatoes, are waxy in texture
and hold up well in soups and stews; you can substitute
red potatoes. |
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Recipe Source |
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Cooking Light |
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Recipe
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Ratings:
***Hey,
this one's a keeper!- would
make it again.
"My daughter prepared this
while visiting me. Even though I prefer my throw-it-together stew, this
was a nice change, especially the mushrooms. I liked it even better the
next day when the flavor had time to seep into the vegtables."
-Carson City, NV
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