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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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A simple stew from Betty Crocker Lowfat and Fit. Ingredients:
2 lbs top round steaks |
4 medium carrots, sliced |
2 stalks celery, sliced |
2 medium onions, sliced |
8 ounces mushroom pieces, drained |
8 ounces water chestnuts, drained and sliced |
3 tablespoons all-purpose flour |
1 tablespoon fresh thyme or 1 teaspoon dried thyme |
1 teaspoon dry mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup water |
1 cup dry red wine |
16 ounces whole tomatoes, undrained |
Directions:
1. Heat oven to 325ºF.
2. Trim fat from beef.
3. Cut beef into 1-inch cubes.
4. Mix beef, carrots, celery, onions, water chestnuts and mushrooms in Dutch oven.
5. Mix flour, thyme, mustard, salt and pepper; stir into beef mixture.
6. Stir in remaining ingredients, breaking up tomatoes.
7. Cover and bake about 4 hours or until beef is tender and stew is thickened.
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