Portobello and Beef Burgundy Stew

(7)
  1 reviews
  • 15|min prep time
  • 2|hr|15|min total time
  • 12 ingredients
  • 5 servings

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

Directions

  1. 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. 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. 3 Remove stew from oven. Stir flour mixture; gradually add to stew, stirring gently to blend. Cover.
  4. 4 Return to oven; bake 30 minutes longer or until sauce has thickened.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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