Burgundy Beef Stew


Serves: 6
Total Calories: 129

Ingredients

1 boneless beef chuck 1 1/2 - to 2-pound cubed and trimmed of all fat
1/4 cup vegetable oil
1 (10 1/2-ounce) can onion soup
1 (10 1/2-ounce) can cream of mushroom soup
2 ounces burgundy wine

Directions:

1. Heat oven to 250° F. Brown meat in oil in a Dutch oven or heavy oven pot. Mix together the soups and wine pour over meat. Cover and bake for 5 hours, stirring occasionally.

Note: Can be baked at 350° F for 3 hours or until tender.

Nutritional Facts:

Serves: 6
Total Calories: 129
Calories from Fat: 102

This Burgundy Beef Stew recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.


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