Kate's Beef Stew

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"I love a good stew in the winter and often have the makings for a great one on hand: red wine, carrots, onions, garlic, celery, and canned tomatoes." --Kate Kunstel, Bronx, New York
7 servings (serving size: about 1 cup)


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2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped celery
2 teaspoons minced garlic
1 1/2 cups dry red wine
1 cup fat-free, less-sodium beef broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
2 oregano sprigs
2 rosemary sprigs
1 bay leaf
1 cup chopped carrot


Sprinkle flour, salt, and pepper over beef. Heat oil in a large Dutch oven over medium-high heat. Add beef mixture to pan; cook 5 minutes, browning on all sides. Remove beef from pan with a slotted spoon; keep warm. Add onion and celery to pan; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add beef, wine, and the next 5 ingredients (through bay leaf) to pan; bring to a boil. Cover, reduce heat, and simmer for 45 minutes or until beef is just tender. Add carrot to pan; cover and cook for 30 minutes. Discard the rosemary and oregano sprigs and bay leaf.

Created date

November 2007

Nutritional Information

Calories 317
Caloriesfromfat 34 %
Fat 12 g
Satfat 3.5 g
Monofat 6.2 g
Polyfat 0.8 g
Protein 33.7 g
Carbohydrate 12.5 g
Fiber 1.6 g
Cholesterol 98 mg
Iron 4.1 mg
Sodium 471 mg
Calcium 29 mg