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Holly’s “Fight over the leftovers” beef stew

October 25, 2012
by Erin B
  • 7 teaspoons olive oil
  • 1½ cups chopped onion
  • ½ cup chopped carrot
  • 1 tablespoon minced garlic
  • ¼ cup all-purpose flour
  • 2 lbs. boneless pot roast, trimmed and cut into cubes
  • ¾ teaspoon salt, divided
  • ½ teaspoon black pepper
  • 1 cup dry red wine
  • 2 large cans whole plum tomato
  • 1½ cups fat-free, low sodium beef broth
  • ½ teaspoons oregano
  • ½ teaspoons thyme
  • 1 bay leaf
  • 8-ounc e (1 package) cremini mushrooms, quartered
  • ½ tablespoons basil
  • 1 tablespoon chopped parsley
1.Heat a Dutch oven over medium-high heat. Add 1 tea- spoon oil to pan. Add onion and chopped carrot; saute 8 minutes, stirring occasionally. Add garlict saute for 45 seconds, stirring constantly. Remove from pan.
2.Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; saute 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
3.Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and rest of ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.
4.Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining salt, basil, and parsley.


Servings: 8

(and these are big servings!)

Amount Per Serving

Calories: 346

  • Total Fat: 17.75g
  • Cholesterol: 79mg
  • Sodium: 935mg
  • Total Carbs: 17.21g
  •     Dietary Fiber: 2.70g
  •     Sugars: 6.25g
  • Protein: 26.07g
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