Portobello and Beef Burgundy Stew

Try a healthy alternative to beef stew, elegant enough to serve to guests.

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Servings 5

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7 Ratings

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ingredients 12
Prep Time 15 min
Total Time 2 hr 15 min

Ingredients

1: lb beef top round steak, cut into 1-inch pieces

2: tablespoons all-purpose flour

1: tablespoon oil

6: oz portobello mushroom caps, gills and stems removed, cut into 1-inch pieces

2: medium onions, cut into thin wedges

2: cups ready-to-eat baby-cut carrots

1 3/4: cups Progresso® beef flavored broth (from 32-oz carton)

1: can (14.5 oz) Muir Glen® organic diced tomatoes with Italian herbs, undrained

1: cup Burgundy or Pinot Noir wine

1/4: teaspoon pepper

3: tablespoons water

1/4: cup all-purpose flour

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Directions

1 Heat oven to 325°F. In large bowl, combine beef and 2 tablespoons flour; toss to coat evenly. In Dutch oven, heat oil over medium-high heat. Add beef; cook and stir until browned. Add all remaining ingredients except water and 1/4 cup flour; mix well. Cover.
2 Bake 1 hour 15 minutes to 1 hour 30 minutes or until beef is fork-tender. Meanwhile, in small bowl, beat water and 1/4 cup flour with whisk until smooth.
3 Remove stew from oven. Stir flour mixture; gradually add to stew, stirring gently to blend. Cover.
4 Return to oven; bake 30 minutes longer or until sauce has thickened.