Oven Stew With Burgundy Wine Diabetic Food

SLOW-SIMMERED BURGUNDY BEEF STEW

Slow-Simmered Burgundy Beef Stew image

My mother-in-law shared this recipe with me about 25 years ago. Ever since then, it's been a go-to whenever I need good food without a lot of fussing. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1-1/2 pounds beef stew meat (1-1/4-inch pieces)
3 tablespoons all-purpose flour
3/4 teaspoon salt
2 to 4 teaspoons canola oil, divided
2 teaspoons beef bouillon granules
2 teaspoons dried parsley flakes
1-1/2 teaspoons Italian seasoning
2 cups water
1 cup Burgundy wine or beef stock
3 medium potatoes (about 1-1/3 pounds), peeled and quartered
1 cup fresh mushrooms, halved
1 medium onion, cut into 8 wedges
2 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into 1/2-inch pieces
Additional water, optional

Steps:

Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan., Add bouillon, parsley, seasoning, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour., Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.

Nutrition Facts : Calories 419 calories, Fat 15g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 949mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein.

EASY BURGUNDY STEW

Easy Burgundy Stew image

Watching your salt intake? This satisfying stew has almost 2/3 less sodium than many off-the-shelf "beef stew cup" products. To lower the sodium even further, replace the diced tomatoes with no-salt-added diced tomatoes. -Coleen Balch, Clay, New York

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 7 servings.

Number Of Ingredients 13

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 all-purpose flour
1 cup water

Steps:

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.

Nutrition Facts : Calories 287 calories, Fat 13g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 332mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

BURGUNDY BEEF STEW

Burgundy Beef Stew image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 14

Ingredients

4 slices bacon, chopped
One 4- to 5-pound chuck roast, cut into 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 onion, finely chopped
1 stalk celery, finely chopped
5 carrots, 1 finely chopped, 4 cut into 1-inch pieces
2 heaping tablespoons tomato paste
1 tablespoon all-purpose flour
6 cloves garlic, finely chopped
1 bottle Burgundy wine
1 pound button mushrooms
One 14-ounce package frozen pearl onions
3 to 4 cups low-sodium beef broth
Chopped fresh parsley, for serving

Steps:

Preheat the oven to 325 degrees F.
Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.