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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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Watching your salt intake? This satisfying stew has almost 2/3 less sodium than many off-the-shelf âbeef stew cupâ products. To lower the sodium even further, replace the diced tomatoes with no-salt-added diced tomatoes. âColeen Balch, Clay, New York Ingredients:
1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/2 pound sliced fresh mushrooms |
4 medium carrots, sliced |
2 medium onions, sliced |
2 celery ribs, chopped |
1 cup burgundy wine or reduced-sodium beef broth |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon ground mustard |
1/4 teaspoon pepper |
3 tablespoons king arthur unbleached all-purpose flour |
1 cup water |
Directions:
1. In an ovenproof Dutch oven, combine the first 11 ingredients. Combine flour and water until smooth. Gradually stir into stew. Cover and bake at 325° for 3 hours or until meat and vegetables are tender, stirring every 30 minutes. Yield: 7 servings.
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