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Winter Vegetable-Beef Stew

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Winter Vegetable-Beef Stew
  • Prep 35 min
  • Total 1 hr 15 min
  • Servings 4
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Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew.
Updated Jan 23, 2015

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 lb beef chuck roast, cut into 1-inch pieces
  • 1 large onion, chopped
  • 4 cloves garlic, finely chopped
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 cup Burgundy or dry red wine
  • 3 cups Progresso™ beef-flavored broth (from 32-oz carton)
  • 1 1/2 cups ready-to-eat baby-cut carrots
  • 4 medium parsnips, peeled, cut into 1/2-inch pieces
  • 1/2 lb small red potatoes, cut in half
  • 2 dried bay leaves
  • 6 sprigs fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
  • 2
    In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
  • 3
    Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.

Nutrition

560 Calories, 15g Total Fat, 44g Protein, 52g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Total Fat
15g
0%
Saturated Fat
4g
0%
Sodium
1150mg
0%
Total Carbohydrate
52g
0%
Dietary Fiber
11g
0%
Protein
44g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1 1/2 Vegetable; 5 Very Lean Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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