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Portobello and Beef Burgundy Stew

(7)
  1 reviews
  • 15 min prep time
  • 2 hr 15 min total time
  • 12 ingredients
  • 5 servings
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Try a healthy alternative to beef stew, elegant enough to serve to guests.

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

Steps

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
225
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
45mg
15%
Sodium
540mg
23%
Total Carbohydrate
22g
7%
Dietary Fiber
3g
12%
Protein
21g
21%
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
16%
16%
Calcium
6%
6%
Iron
18%
18%
Exchanges:
1 Starch; 2 Vegetable; 2 Lean Meat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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