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Low-Calorie Beef Stew

rhiannonn's picture
Ingredients
  Boneless beef chuck 2 Pound, cut into 1/2 inch cubes
  Onion 1⁄2 Cup (8 tbs), chopped
  White onions 16 Small (Peeled)
  Small mushrooms/Small fresh mushrooms 16 1/2 lb 1 Pound
  Flour 3 Tablespoon
  Pepper 1⁄8 Teaspoon
  Meat extract paste 2 Teaspoon
  Tomato paste 2 Tablespoon
  Burgundy 1⁄2 Cup (8 tbs)
  Condensed beef broth 10 1⁄2 Ounce
  Bay leaf 1
Directions

MAKING
1. Heat Dutch oven and add beef cubes, a few at a time.
2. Quickly brown on all sides, remove and set aside.
3. Add 1 cup water and the chopped onion to Dutch oven and bring to boiling.
4. Reduce heat and simmer just until water evaporates—about 10 minutes.
5. Add whole onions and cook until slightly brown.
6. Add mushrooms and cook, stirring frequently, until golden-brown for about 3 minutes and remove from heat.
7. Stir in flour, pepper, meat-extract paste and tomato paste until well blended.
8. Gradually stir in the Burgundy and beef broth.
9. Preheat oven to 350F.
10. Bring wine mixture to boiling, stirring constantly and remove from heat.
11. Add beef and bay leaf and mix well.
12. Bake covered for 1-1/2 hours until beef is tender.

SERVING
13. Serve with garnish as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
120 Minutes
Servings: 
6

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