Carrot, mushroom, and beef stew

Recipe Information

Ingredients

• 1 tablespoon olive oil, divided

• 1 pound small cremini mushrooms

• Cooking spray

• 2 cups onion, chopped

• 3 garlic cloves, minced

• 1/3 cup all-purpose flour

• 2 pounds lean beef, cut into bite-sized pieces

• 3/4 teaspoon salt, divided

• 1 cup dry red wine

• 1 tablespoon fresh thyme, chopped

• 2 14-ounce cans low-sodium beef broth

• 1 bay leaf

• 2 cups white potato, cubed and peeled

• 1 1/2 cups carrot, sliced

• 1/2 teaspoon ground black pepper

Directions

• Heat 1 teaspoon olive oil over medium-high heat in a large pot.

• Add the mushrooms and cook for 5 minutes until the mushrooms start to brown. Remove the mushrooms from pot into a large bowl.

• Spray a small pan with cooking spray, add the onions and cook 10 minutes or until tender. Add the garlic and cook for another minute. When finished, add to the bowl of mushrooms.

• Place the flour in a pie plate and coat the beef pieces in flour, shaking off the excess.

• In the same pot used for mushrooms, heat 2 teaspoons olive oil over medium-high heat. Add half of the beef mixture and season with 1/8 teaspoon of salt. Cook for 6 minutes making sure to brown all sides. Add the browned beef to the bowl of mushroom mixture and repeat with remaining beef mixture.

• Add the red wine to the pot and scrape to loosen browned beef bits. Add the thyme, broth, and bay leaf and bring the mixture to a boil. Stir in the bowl of beef and mushroom mixture, then cover, reduce heat, and simmer for 1 hour or until the beef is tender.

• Stir in the potato and carrot and simmer uncovered for 1 hour and 15 minutes or until the beef and vegetables are very tender and the sauce is thick. Stir occasionally.

• Stir in remaining salt and pepper, discard the bay leaf, and serve.

Nutrition (per serving)

• Calories: 330 cal

• Total fat: 10g

• Saturated fat: 3g

• Monounsaturated fat: 5g

• Cholesterol: 71mg

• Sodium: 494mg

• Carbohydrate: 27g

• Fiber: 2g

• Protein: 26g