French Onion Beef Stew
Recipe By Cathy Marschean-Spivak
One pot meals make for easy clean-up and you can be doing something else during the cook-time. This recipe comes from Cathy Marschean-Spivak.
Nutrition Information Per Serving: 341 Calories, 10 g. Total Fat, 4 g. Saturated Fat, 77 mg. Cholesterol, 491 mg. Sodium, 17 g. Carbohydrate, 3 g. Dietary Fiber, 4 g. Sugar, 28 g. Protein.
Makes 8 servings
- ¼ cup all purpose flour
- ½ teaspoon ground black pepper
- 2 pounds beef round, cut into 1 ½-inch cubes
- 2 tablespoons olive oil
- 1 can (10½ ounces) condensed French onion soup
- 1 ½ cups dry red wine
- 1 pound small new potatoes, halved
- 6 carrots, peeled and diagonally sliced 1-inch thick
- 1 package (10 to 12 ounces) baby bella mushrooms, halved
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme leaves, crushed
- 1 teaspoon dried rosemary leaves, crushed
- 1. Mix flour and pepper in resealable plastic bag. Add beef cubes and seal bag. Shake the bag to evenly coat the beef cubes with the seasoned flour.
- 2. Heat the oil in a large pot over medium heat. Brown the coated beef cubes in 2 batches in the hot oil.
- 3. Return all the beef cubes to pot with the soup, wine, potatoes, carrots, mushrooms, garlic powder, thyme and rosemary, stirring to blend. Heat to a boil.
- 4. Reduce the heat to low and cover. Cook for 1 hour. Remove the cover and cook 15 minutes more or until beef and vegetables are tender and gravy thickens.