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Portobello and Beef Burgundy Stew

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

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  • prep time 15 min
  • total time 2 hr 15 min
  • ingredients 12
  • servings 5
 

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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LOCATION

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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
225
(
Calories from Fat
55),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Cholesterol
45mg
45%;
Sodium
540mg
540%;
Total Carbohydrate
22g
22%
(Dietary Fiber
3g
3%
  Sugars
7g
7%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
16%;
Calcium
6%;
Iron
18%;
Exchanges:
1 Starch; 2 Vegetable; 2 Lean Meat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.