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Easy Burgundy Stew Recipe

Easy Burgundy Stew Recipe photo by Taste of Home

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Watching your salt intake? This satisfying stew has almost 2/3 less sodium than many off-the-shelf “beef stew cup” products. To lower the sodium even further, replace the diced tomatoes with no-salt-added diced tomatoes. —Coleen Balch, Clay, New York

This recipe is:

Healthy

Diabetic Friendly

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Easy Burgundy Stew Recipe

Prep: 20 min. Bake: 3 hours

Yield: 7 Servings

20 180 200

Ingredients

1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 pound sliced fresh mushrooms
4 medium carrots, sliced
2 medium onions, sliced
2 celery ribs, chopped
1 cup Burgundy wine or reduced-sodium beef broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 cup water

Directions

In an ovenproof Dutch oven, combine the first 11 ingredients. Combine flour and water until smooth. Gradually stir into stew. Cover and bake at 325° for 3 hours or until meat and vegetables are tender, stirring every 30 minutes. Yield: 7 servings.

Nutritional Facts 1 cup equals 287 calories, 13 g fat (5 g saturated fat), 84 mg cholesterol, 332 mg sodium, 15 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Originally published as Easy Burgundy Stew in Healthy Cooking February/March 2011, p41

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Easy Burgundy Stew

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Reviewed on Feb. 20, 2011 by JanaTheTeacher

It was a big hit. I took a few liberties with the recipe by adding more carrots, celery, and tomatoes. I then adjusted by adding more of the liquids. But the basic recipe was just terrific. And very easy for a busy Sunday afternoon.