Red Wine Beef and Mushrooms

Beef stew meet is braised in wine and simmers slowly with mushrooms, garlic and herbs in this dish that smells simply divine as it cooks.

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  • prep time 60 min
  • total time 2 hr 15 min
  • ingredients 15
  • servings 6
 

Ingredients

6
slices bacon, cut into 1/2-inch pieces
2
lb lean boneless beef stew meat
1
cup dry red wine
1
can (14 oz) chicken broth
1 1/4
cups water
2
packages (8 oz each) fresh whole mushrooms, quartered
4
cloves garlic, chopped
1
teaspoon dried thyme leaves
3/4
teaspoon each salt and pepper
2
dried bay leaves
1/4
cup all-purpose flour
1
package (12 oz) uncooked fettuccine
1
tablespoon butter
1
jar (15 oz) whole pearl onions in water, drained
2
tablespoons sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 6-quart Dutch oven, cook bacon until lightly browned. Remove bacon; set aside. Reserve 1 tablespoon drippings in pan. Add beef; cook and stir until browned. Remove beef from Dutch oven.
  • 2 In same Dutch oven, heat wine to boiling. Add broth and 1 cup of the water; cook and stir 2 minutes. Stir in bacon, beef, mushrooms, garlic, thyme, salt, pepper and bay leaves. Over medium-low heat; cover and simmer about 1 hour, stirring occasionally, until beef is tender.
  • 3 Remove bay leaves. In small bowl, mix flour and remaining 1/4 cup water until smooth. Add to beef mixture; cook and stir about 1 minute or until sauce is slightly thickened.
  • 4 Cook fettuccine as directed on package. In 8-inch skillet, melt butter over medium-low heat. Stir in onions and sugar; cook about 15 minutes, stirring occasionally, until onions are lightly browned. Stir in onion mixture into beef mixture. Serve over fettuccine; if desired sprinkle with parsley.
  • 1 In 6-quart Dutch oven, cook bacon until lightly browned. Remove bacon; set aside. Reserve 1 tablespoon drippings in pan. Add beef; cook and stir until browned. Remove beef from Dutch oven.
  • 2 In same Dutch oven, heat wine to boiling. Add broth and 1 cup of the water; cook and stir 2 minutes. Stir in bacon, beef, mushrooms, garlic, thyme, salt, pepper and bay leaves. Over medium-low heat; cover and simmer about 1 hour, stirring occasionally, until beef is tender.
  • 3 Remove bay leaves. In small bowl, mix flour and remaining 1/4 cup water until smooth. Add to beef mixture; cook and stir about 1 minute or until sauce is slightly thickened.
  • 4 Cook fettuccine as directed on package. In 8-inch skillet, melt butter over medium-low heat. Stir in onions and sugar; cook about 15 minutes, stirring occasionally, until onions are lightly browned. Stir in onion mixture into beef mixture. Serve over fettuccine; if desired sprinkle with parsley.

EXPERT TIPS

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Expert Tips

You can make the beef mixture ahead of time and just reheat it while the fettuccine is cooking.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
650
(
Calories from Fat
260),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
10g,
10%
Trans Fat
1g
1%
),
Cholesterol
155mg
155%;
Sodium
1060mg
1060%;
Total Carbohydrate
54g
54%
(Dietary Fiber
3g
3%
  Sugars
7g
7%
),
Protein
45g
45%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
6%;
Calcium
6%;
Iron
40%;
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.