Directions:
- Combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in large glass bowl.
- Refrigerate, covered, at least 2 hours or overnight.
- Place beef mixture, mushrooms and tomatoes in large nonstick skillet or Dutch oven.
- Add enough beef broth to just cover ingredients.
- Bring to a boil over high heat. Cover; reduce heat to low.
- Simmer 1 hour.
- Add potatoes, carrots and onions; cover and cook 20 to 25 minutes or until vegetables are tender and meat is no longer pink.
- Remove meat and vegetables from skillet with slotted spoon; cover and set aside.
- Discard orange peel and bay leaf.
- Stir cornstarch mixture into skillet with sauce.
- Increase heat to medium; cook and stir until sauce is slightly thickened.
- Return meat and vegetables to sauce; heat thoroughly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.93 Kcal (1390 kJ) | ||
| Calories from fat | 89.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.94g | 15% | |
|---|---|---|---|
| Cholesterol | 91.83mg | 31% | |
| Sodium | 133.11mg | 6% | |
| Potassium | 864.2mg | 18% | |
| Total Carbs | 13.29g | 4% | |
| Sugars | 5.41g | 22% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 34.2g | 68% | |
| Vitamin C | 5.7mg | 10% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 4.6mg | 26% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 111.63 Kcal (467 kJ) | ||
| Calories from fat | 30.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 15% | |
|---|---|---|---|
| Cholesterol | 30.88mg | 31% | |
| Sodium | 44.77mg | 6% | |
| Potassium | 290.64mg | 18% | |
| Total Carbs | 4.47g | 4% | |
| Sugars | 1.82g | 22% | |
| Dietary Fiber | 0.89g | 11% | |
| Protein | 11.5g | 68% | |
| Vitamin C | 1.9mg | 10% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 1.5mg | 26% | |
| Calcium | 15.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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