Cook Time: 3 hours
Ingredients:
- 1 tbsp olive oil
- 1 pound lean stewing beef (top round or sirloin tip round)
- 1 medium potato, cut into 1-inch pieces
- 2 medium carrots, sliced
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 garlic clove, crushed
- 1 8-ounce pack cremini mushrooms
- 3 tbsp flour
- 1 cup red wine
- 1 cup fat-free beef broth
- 2 tbsp tomato paste
- 2 tsp Italian blend herbs
Preparation:
Heat oil in a large Dutch oven.Brown beef in two batches and transfer to a plate.
Add potato, carrots, onion, celery, garlic and mushrooms to the pot. Sauté for 5 minutes. Sprinkle flour and cook for 1 minute, stirring continuously. Stir in wine, scraping any brown bits. Add broth, tomato paste and herbs, and stir well. Simmer for 10 minutes.
Add browned beef then cover pot with a tight-fitting lid. Transfer to a 300 degree oven for 2 1/2 hours or cook (covered) on the stovetop at a bare simmer for the same period of time, stirring occasionally.
Serves 4.
Per Serving: Calories 287, Calories from Fat 61, Total Fat 6.8g (sat 1.4g), Cholesterol 51mg, Sodium 201mg, Carbohydrate 33.6g, Fiber 5.3g, Protein 23g
