Ingredients

Method

2 pounds lean sirloin tip
(look for an extra lean cut with very little marbling in the meat)
1 tablespoon olive oil
1 large onion, chopped
4 medium carrots, sliced
2 medium potatoes, cut into pieces
2 medium celery stalks, sliced
2 cups small mushrooms
1 teaspoon dried thyme
1 teaspoon ground mustard
1 cup water
1 cup dry red wine
1 (16 ounce) can no-salt added stewed tomatoes
3 tablespoons all-purpose flour

Trim all excess fat from beef and cut into cubes.
Heat olive oil in a large soup pot over medium-high heat until hot.
Add beef and quickly brown on all sides.
Add remaining ingredients except flour, salt and pepper to taste.
Reduce heat and simmer, until beef is cooked and vegetables are tender.

Combine 1 cup stew broth with flour in a small bowl.
Mix with fork or whisk and add to stew.
Continue heating another 10-15 minutes or until thickened.

Makes 8 servings
Serving size: 12 ounces (about 1 ½ cups)

Notes

Nutrients per serving:
Calories: 268
Total fat: 7 grams
Saturated fat: 2 grams
Cholesterol: 68 mg
Sodium: 130 mg
Carbohydrate: 19 grams
Dietary fiber: 3 grams
Protein: 27 grams

Categories

Beef

Keywords

Beef, Stew