Hearty Red Wine and Beef Stew |
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Prep Time: 22 Minutes Cook Time: 147 Minutes |
Ready In: 169 Minutes Servings: 6 |
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Roasted red bell peppers, mushrooms, and red wine give traditional beef stew a sophisticated slant. We recommend using cabernet sauvignon or merlot in this recipe. Serve over pasta, couscous, polenta, or rice. Ingredients:
1 1/2 pounds top sirloin steak, trimmed and cut into 1-inch cubes |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper |
1/4 cup all-purpose flour |
6 teaspoons olive oil, divided |
2 carrots, chopped |
1 cup chopped onion |
4 garlic cloves, minced |
1 (8-ounce) package mushrooms, quartered |
1 tablespoon no-salt-added tomato paste |
1 (12-ounce) jar roasted red bell peppers, drained and chopped |
1 cup water |
3/4 cup dry red wine |
1/2 cup less-sodium beef broth |
Directions:
1. Sprinkle beef with 1/4 teaspoon salt and black pepper. Place beef and flour in a large zip-top plastic bag; seal and shake to coat. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of beef; cook 5 minutes or until browned, stirring frequently. Repeat with 2 teaspoons oil and remaining beef. Remove from pan; set aside.
2. Add remaining 2 teaspoons oil to pan. Add carrot, onion, and garlic; cook 5 minutes, stirring occasionally. Add mushrooms; cook 5 minutes, stirring occasionally. Stir in tomato paste; cook 1 minute. Add beef, remaining 1/4 teaspoon salt, bell pepper, and remaining ingredients to pan; bring to a boil. Cover, reduce heat to low, and simmer 2 hours.
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