Portobello and Beef Burgundy Stew

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

  • 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
  • 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
    (
    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.
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