Tuesday, August 4, 2015

{soups-salads-and-salad-dressings} Wintertime Braised Beef Stew Recipe


Wintertime Braised Beef Stew Recipe

This easy beef stew has a deep, rich taste. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Indio, California

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TOTAL TIME: Prep: 40 min. 
Bake: 2 hours 
MAKES: 8 servings


  2 pounds boneless beef sirloin steak or chuck roast, cut into 1-inch pieces
  2 tablespoons all-purpose flour
  2 teaspoons Montreal steak seasoning
  2 tablespoons olive oil, divided
  1 large onion, chopped
  2 celery ribs, chopped
  2 medium parsnips, peeled and cut into 1-1/2-inch pieces
  2 medium carrots, peeled and cut into 1-1/2-inch pieces
  2 garlic cloves, minced
  1 can (14-1/2 ounces) diced tomatoes, undrained
  1 cup dry red wine or reduced-sodium beef broth
  2 tablespoons red currant jelly
  2 bay leaves
  2 fresh oregano sprigs
  1 can (15 ounces) white kidney or cannellini beans, rinsed and drained


Preheat oven to 350°. Toss beef with flour and steak seasoning.
In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon.

In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil.
Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and oregano sprigs. 

Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 8 servings (2 quarts).

Nutritional Facts
1 cup equals 310 calories, 9 g fat (3 g saturated fat), 64 mg cholesterol, 373 mg sodium, 26 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

Originally published as Wintertime Braised Beef Stew in Healthy Cooking October/November 2008, p31

             Beth Layman  :)

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