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Winter Vegetable-Beef Stew

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Winter Vegetable-Beef Stew
  • Prep Time 35 min
  • Total Time 1 hr 15 min
  • Servings 4
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Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew.

Ingredients

2
tablespoons olive oil
1 1/2
lb beef chuck roast, cut into 1-inch pieces
1
large onion, chopped
4
cloves garlic, finely chopped
1/4
cup Gold Medal™ all-purpose flour
1
cup Burgundy or dry red wine
3
cups Progresso™ beef-flavored broth (from 32-oz carton)
1 1/2
cups ready-to-eat baby-cut carrots
4
medium parsnips, peeled, cut into 1/2-inch pieces
1/2
lb small red potatoes, cut in half
2
dried bay leaves
6
sprigs fresh thyme
1/2
teaspoon salt
1/2
teaspoon pepper

Directions

  • 1 In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
  • 2 In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
  • 3 Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
Daily Value
Total Fat
15g
0%
(
Saturated Fat
4g
0%
)
Sodium
1150mg
0%
Total Carbohydrate
52g
0%
(
Dietary Fiber
11g
0%
)
Protein
44g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1 1/2 Vegetable; 5 Very Lean Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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