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. 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. 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.  ćƒ„


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