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Beef Stew in Red Wine

1-1/2 pounds beef round steak, cut into 1-inch cubes 
1-1/2 cups dry red wine (substitute 1-1/2 cups fat-free reduced-sodium beef broth)
2 teaspoons olive oil 
Peel of 1/2 orange 
2 large cloves garlic, thinly sliced 
1 bay leaf 
1/2 teaspoon dried thyme leaves 
1/8 teaspoon black pepper 
8 ounces fresh mushrooms, quartered 
8 sun-dried tomatoes, quartered 
1 can (about 14 ounces) fat-free, reduced-sodium beef broth 
6 unpeeled small potatoes, cut into wedges 
1 cup baby carrots 
1 cup fresh pearl onions, outer skins removed 
1 tablespoon cornstarch mixed with 2 tablespoons water 

Combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in large glass bowl
Refrigerate, covered, at least 2 hours or overnight. 
Place beef mixture, mushrooms and tomatoes in large nonstick skillet or Dutch oven
Add enough beef broth to just cover ingredients
Bring to a boil over high heat. Cover; reduce heat to low. Simmer 1 hour
Add potatoes, carrots and onions; cover and cook 20 to 25 minutes or until vegetables are tender and meat is no longer pink
Remove meat and vegetables from skillet with slotted spoon; cover and set aside
Discard orange peel and bay leaf. 
Stir cornstarch mixture into sauce in skillet
Increase heat to medium; cook and stir until sauce is slightly thickened
Return meat and vegetables to sauce; heat thoroughly

Food exchange 1-1/2 Starch 1-1/2 Vegetable 3 Meat
per serving Calories 313 Calories from Fat 16 % Total Fat 6 g Saturated Fat 1 g 
Cholesterol 55 mg Carbohydrate 31 g Fiber 3 g Protein 26 g Sodium 304 mg

Courtesy Diabetic Cooking

Serves 6