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Lighter Beef Stew

See full recipe on: Martha Stewart



Ingredients

4 sprigs fresh thyme
2 dried bay leaves
4 sprigs fresh flat-leaf parsley
1/2 teaspoon whole black peppercorns
3 tablespoons all-purpose flour
Coarse salt and freshly ground pepper
1 3/4 pounds beef tenderloin, cut into 3/4-inch pieces
2 tablespoons olive oil
1 3/4 cups homemade or low-sodium store-bought beef stock (14 ounces)
2 medium onions, thinly sliced
2 cloves garlic, minced
1 cup dry rose or white wine
6 canned whole plum tomatoes, crushed
6 medium carrots (about 12 ounces), peeled and cut into 3/4-inch pieces
2 medium parsnips (about 8 ounces), peeled and cut into 3/4-inch pieces
1 medium turnip (about 10 ounces), peeled and cut into 3/4-inch pieces

Nutrition 8 servings

Per Serving % Daily Value
Calories 387
Fat 21g 33%
Carbs 20g 6%
Protein 22g 45%
Fiber 4g 18%
Cholesterol 84mg 28%
Sodium 209mg 8%
     
Fat
Carbs
Protein

Preparation






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