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Baked Burgundy Beef Stew |
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Serves: 5
Print this Recipe
Prep Time: 15 minutes (ready in 2 hours 15 minutes) - Yield: 5 (1 1/2-cup) servings
2 pounds boneless beef top round steaks, cut into 1 inch cubes
1/4 cup all-purpose flour
1 tablespoon oil
1/2 cup sliced celery
1 cup frozen small whole onions
2 cups fresh baby carrots
1 (14 1/2-ounce) can ready-to-serve beef broth
1 (14 1/2-ounce) can pasta-style chunky tomatoes, undrained
1 cup dry red wine
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dry mustard
2 tablespoons water
1 tablespoon all-purpose flour
1. Heat oven to 325°F. In large bowl, combine beef and 1/4 cup flour; toss to coat evenly. Heat oil in ovenproof Dutch oven over medium-high heat until hot. Add beef; cook and stir until browned. Add all remaining ingredients except water and 1 tablespoon flour; mix well. Cover.
2. Bake at 325°F. for 1 1/2 hours or until beef is fork-tender.
3. In small bowl, combine water and 1 tablespoon flour; beat with wire whisk until smooth. Add to stew; stir gently to mix. Bake an additional 30 minutes or until thickened.
Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 390 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 4 g 20% * Cholesterol: 95 mg 32% * Sodium: 770 mg 32% * Total Carbohydrate: 22 g 7% * Dietary Fiber: 3 g 12% * Sugars: 7 g * Protein: 40 g * Vitamin A: 260% * Vitamin C: 20% * Calcium: 8% * Iron: 30% * Dietary Exchanges: 1 Starch, 1 Vegetable, 5 Lean Meat or 1 Carbohydrate, 1 Vegetable, 5 Lean Meat
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