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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Wine lends a warm background flavor for this satisfying take on a traditional French stew. Lynn Stein in Joseph, Oregon uses low-fat mashed beans to thicken her broth and boost nutrition. Serve with garlic bread and dinner's done! Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1 pound beef stew meat, cut into 1-inch cubes |
1 small onion, chopped |
1 tablespoon canola oil |
1-1/2 cups water |
1 can (10-1/2 ounces) condensed beef consomme, undiluted |
1/2 cup sherry or reduced-sodium beef broth |
1 teaspoon worcestershire sauce |
1 teaspoon dried parsley flakes |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/8 teaspoon pepper |
2 medium carrots, chopped |
2 medium parsnips, peeled and chopped |
1 large potato, peeled and chopped |
1 medium turnip, peeled and chopped |
Directions:
1. Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat.
2. In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
3. Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender. Yield: 4 servings.
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