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Easy Burgundy Stew

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
  • Total Time
    Prep: 20 min. Bake: 3 hours
  • Makes
    7 servings

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.
Nutrition Facts
1 cup: 287 calories, 13g fat (5g saturated fat), 84mg cholesterol, 332mg sodium, 15g carbohydrate (7g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

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