Tuesday, March 19, 2013

Sharing my Burgundy Beef Stew Recipe:)

I have been a working fool these last few weeks and I am ready to move on to a fun project! But, alas, these things just have to get done before Spring. I don't know about you but I am ready to hang up my winter duds & my Uggs for capris & cute sandals!

This past weekend we celebrated our middle daughter's birthday, it falls on the same weekend as St. Pat's weekend so we had fun celebrating both. I always try to make the birthday person's favorite meal when they come to my house to celebrate, so I made one of Carrie's favorites, Burgundy Beef Stew. And since I am the mother of daughters, they always prefer a healthy, weight conscious dish, and this stew is perfect, full of vegetables and lean round steak which makes it a lower fat version.

 So since my creative self hasn't been creating much these days, I thought I would share this delicious dish with you! Why not start blogging about my favorite recipes too, right! I have served this several times to my Iowa friends when they come to visit me in October, it's a warming comfort food. Here's the recipe girls!

I served it with a salad and crusty rolls..............and OF COURSE I forgot to take a picture of the stew all pretty in a bowl, probably because we dug in as soon as it was done!

What you need:
1-1/2 lbs. lean boneless round steak
1 tsp. vegetable oil
1/2 tsp. dried thyme
2 large cloves garlic, minced
2 bay leaves
*3 cups dry, red wine ( I use burgundy, picture shown)
1/4 c. tomato paste
2-1/2 c. mushrooms (about 1/2 lb.) quartered
12 small red potatoes (about 1-1/2 lbs) quartered (I leave the skins on but you can peel them if you prefer)

6 med carrots (about 1 lb) cut into 1 inch pieces
2 med onions (about 1/2 lb) quartered
2 10-1/2 oz cans lowfat chicken broth
3 Tbsp cornstarch
3 Tbsp water
1/4 c. fresh parsley (optional)
1 tsp salt
1/4 tsp pepper

                 Trim fat from steak & cut into 1 in. pieces

Heat oil in large Dutch oven over high heat. Add steak, cook 5 minutes until steak loses it's pink color.

Add the thyme, garlic, and bay leaves, and cook over med. heat for 1 minute

Add the wine/burgundy and tomato paste; bring to a boil. Cover, reduce heat and simmer for 1-1/2 hrs. until steak is tender
While the meat is simmering I cut up all my vegetables and get them ready to add.

 Add all the veggies and the chicken broth and bring to a boil. Cover, and reduce heat and simmer for about 40 minutes until the vegetables are tender.

 Combine the cornstarch and water, blend it well and add it to the stew. Cook 2 minutes or until the stew has thickened, stirring constantly. Remove the bay leaves and stir in the parsley at this time and add salt and pepper.

I make this stew the day before I am going to serve it because it always tastes better when it has been sitting for a while.

You can also freeze this in an airtight container. To thaw, put it in the refrigerator for 24 hours then cook over low heat until heated.

*To make this a NONalcoholic dish substitute one 13-1/2 oz. can beef broth, 3/4 cup nonalcoholic red wine, 1/3 c. water, and 1/4 c. red wine vinegar in place of the 3 c. wine. 

Serving size is 1 cup
Serves 10

201 calories per serving or 5 Weight Watchers Points Plus



  1. Anonymous6:46:00 PM

    This looks delicious! I'm a big stew fan, so will add this to my recipe folder. Thanks, Rhonda!

  2. It is delicious Nancy! It's a winter comfort food, better hurry up and make it because it's going to be warm soon!!

  3. Anonymous11:11:00 PM

    To your last note, naw... Then it would have to be called "Beef Broth Non-Alcoholic Red Wine Vinegar Beef." Just doesn't sound as appetizing.  


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