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