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| Description: | Treat your taste buds (and your body) to this hearty, healthful stew. Nutrient-rich, canned vegetables streamline prep time and help deliver a savory, nutritious meal in only 30 minutes. | |
| Time: | 30 min (5 min to prepare, 25 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | American | |
| Number of Servings: | 6 | |
| Ingredients: | ||
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2 tablespoon vegetable oil 2 medium red-skin potatoes, quartered and thinly sliced 1 medium onion, coarsely chopped 1 pound fully trimmed, boneless sirloin steak, cut in 3/4-inch cubes 3 tablespoon all-purpose flour 1/2 teaspoon dried Italian seasoning 1/2 cup red burgundy wine 1.5 cups canned, reduced-sodium beef broth 1 cup drained, canned diced tomatoes 1 can (8 ounces) sliced carrots, drained 1 can (4.5 ounces) sliced mushrooms, drained 1 pinch Salt and pepper, to taste (optional) |
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| Directions: | ||
| Heat the oil in a large saucepan over medium-high heat. Add the potatoes and onion and sauté until lightly browned, stirring often, about 4 minutes. Add the beef and sauté until the beef browns, stirring constantly, about 3 minutes. Add flour and Italian seasoning, and stir until the beef is coated and the flour is brown, about 1 minute. Stir in the wine and bring to a boil, stirring constantly and scraping any flour clinging to the bottom of the pan into the liquid. Stir in the broth and tomatoes, and keep stirring until the liquid is boiling and the sauce is lightly thickened. Turn down to a simmer; cover and simmer until the potatoes and beef are tender, about 10 minutes. Stir in the carrots and mushrooms, and heat through. Season to taste with salt and pepper, if desired. Keep warm or serve immediately. |
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| Notes: | ||
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