Wine lends a warm background flavor for this satisfying take on a traditional French stew. Lynn Stein in Joseph, Oregon uses low-fat mashed beans to thicken her broth and boost nutrition. Serve with garlic bread and dinner's done!
- 1/4 cup all-purpose flour
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 small onion, chopped
- 1 tablespoon canola oil
- 1-1/2 cups water
- 1 can (10-1/2 ounces) condensed beef consomme, undiluted
- 1/2 cup sherry or reduced-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 2 medium carrots, chopped
- 2 medium parsnips, peeled and chopped
- 1 large potato, peeled and chopped
- 1 medium turnip, peeled and chopped
- Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat.
- In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
- Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender. Yield: 4 servings.
Originally published as Savory Beef Stew in Light & Tasty December/January 2008, p57
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