Ingredientes para Beef Stew With Wild Mushrooms
- 1/4 cup all-purpose flour
- 1 teaspoon salt and 1/2 teaspoon black pepper (plus more to taste)
- 1 teaspoon olive oil (plus more as needed)
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 1 tablespoon Splenda brown sugar blend
- 2 large potatoes, peeled and cubed
- 8 ounces cremini mushrooms, sliced
- 2 large carrots, peeled and chopped
- crusty bread (for serving)
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Cómo preparar Beef Stew With Wild Mushrooms
- In a shallow dish, combine 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Heat 1 teaspoon olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Working in 4 batches, dredge beef cubes in the flour mixture, ensuring each piece is evenly coated. Brown the beef in the pot, removing each batch and setting aside in a large bowl.
- Add additional olive oil as needed while browning the remaining batches of beef.
- Once all the beef is browned, add 1 large onion (chopped) to the pot and sauté until translucent (about 5 minutes).
- Stir in 2 tablespoons tomato paste and cook for 1 minute.
- Pour in 1 cup dry red wine, scraping up any browned bits from the bottom of the pot.
- Add 4 cups beef broth, 1 tablespoon Splenda brown sugar, and the browned beef with its accumulated juices.
- Bring the mixture to a boil.
- Partially cover the pot, reduce heat to low, and simmer for 1 hour.
- Add 2 large potatoes (peeled and cubed) and 2 large carrots (peeled and chopped) and simmer uncovered for 30 minutes.
- Stir in 8 ounces cremini mushrooms (sliced) and continue simmering for 15-20 minutes, or until the beef and vegetables are tender.
- Season to taste with additional salt and pepper, and serve with a crusty bread for dipping!
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
15g
Fat
18g
Carbs
9g
