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Hearty Red Wine and Beef Stew

Prep time 22 mins
Cook time 2 hrs, 27 mins
Yield 6 cups (serving size: 1 cup)
Roasted red bell peppers, mushrooms, and red wine give traditional beef stew a sophisticated slant. We recommend using cabernet sauvignon or merlot in this recipe. Serve over pasta, couscous, polenta, or rice.

Ingredients

  • 1 1/2 pounds top sirloin steak, trimmed and cut into 1-inch cubes
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 6 teaspoons olive oil, divided
  • 2 carrots, chopped
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 1 (8-ounce) package mushrooms, quartered
  • 1 tablespoon no-salt-added tomato paste
  • 1 (12-ounce) jar roasted red bell peppers, drained and chopped
  • 1 cup water
  • 3/4 cup dry red wine
  • 1/2 cup less-sodium beef broth

Nutrition Information

  • calories 312
  • fat 9.4 g
  • satfat 2.4 g
  • protein 29.6 g
  • carbohydrate 21.3 g
  • cholesterol 48 mg
  • iron 3 mg
  • sodium 865 mg
  • caloriesfromfat 27 %
  • fiber 1.7 g
  • calcium 71 mg

How to Make It

  1. Sprinkle beef with 1/4 teaspoon salt and black pepper. Place beef and flour in a large zip-top plastic bag; seal and shake to coat. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of beef; cook 5 minutes or until browned, stirring frequently. Repeat with 2 teaspoons oil and remaining beef. Remove from pan; set aside.

  2. . Add remaining 2 teaspoons oil to pan. Add carrot, onion, and garlic; cook 5 minutes, stirring occasionally. Add mushrooms; cook 5 minutes, stirring occasionally. Stir in tomato paste; cook 1 minute. Add beef, remaining 1/4 teaspoon salt, bell pepper, and remaining ingredients to pan; bring to a boil. Cover, reduce heat to low, and simmer 2 hours.

Oxmoor House Healthy Eating Collection