Beef Stew with Corn and Fennel
Serving Size
1 cup
Servings
9
Prep Time
18 min
Cook Time
2 hours
Ingredients
1(14.5-ounce) can
less-sodium beef broth
1 cup
dry red wine
1 cup
water
2
garlic cloves, minced
3 tablespoons
tomato paste
1 tablespoon
dried basil
1 1/2 teaspoons
dried thyme
1/2 teaspoon
salt
1/4 teaspoon
black pepper
2 teaspoons
extra virgin olive oil
1 1/2 pounds
lean boneless top round steak, cut into 1-inch cubes
2 cups
fennel, vertically sliced (about 2 medium bulbs)
1
large onion, sliced vertically (about 1 1/2 cups)
1 (8-ounce) package
button mushrooms, quartered
2 tablespoons
all-purpose flour
3 tablespoons
water
1 (10-ounce) package
frozen whole-kernel corn, thawed
Directions
- Combine first 9 ingredients in a medium bowl; stir with a whisk.
- Heat a Dutch oven over high heat until hot; add oil. Add beef; cook 4 minutes or until browned on all sides, stirring occasionally.
- Reduce heat to medium-high; add fennel, onion, and mushrooms. Cook 5 minutes, stirring occasionally.
- Add broth mixture; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.
- Combine flour and water in a small bowl; stir with a whisk until smooth. Stir flour mixture into beef mixture. Add corn. Cover and simmer 8 minutes. Garnish with fennel sprigs, if desired.
Nutrition Information
| Calories | 211 |
| Fat | 5.2 g |
| Saturated fat | 1.5 g |
| Protein | 27.3 g |
| Carbs | 14.1 g |
| Cholesterol | 64 mg |
| Sodium | 285 mg |
| Fiber | 2.6 g |
Oxmoor House Healthy Eating Collection, Oxmoor House 2003