Beef Stew Recipe
2 pounds lean sirloin tip
1 tablespoon olive oil
1 large onion, chopped
4 medium carrots, sliced
2 medium potatoes, cut into pieces
2 medium celery stalks, sliced
2 cups small mushrooms
1 teaspoon dried thyme
1 teaspoon ground mustard
1 cup water
1 cup dry red wine
1 (16 ounce) can no-salt added stewed tomatoes
3 tablespoons all-purpose flour
Trim all excess fat from beef and cut into cubes. Heat olive oil in a large soup pot over medium-high heat until hot. Add beef and quickly brown on all sides.
Add remaining ingredients except flour, salt and pepper. Bring to boil then reduce heat to simmer. Simmer approximately 1 hour or until beef is cooked and vegetables are tender.
Combine flour with a small amount of water in a bowl. Mix with fork or whisk until completely dissolved. Add to stew and continue heating another 5-8 minutes or until thickened.
Makes 8 servings
Serving size: 12 ounce
|nutrients per serving|
|total fat:||7 g (26% of calories)|
|saturated fat||2 g|
|carbohydrate:||19 g (31% of calories)|
|protein:||27 g (43% of calories)|
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