Prep 15 mins
Cook 4 hrs
Comfort food thats good for you. I have included diabetic exchanges for those who are keeping track.
- 1 1⁄2 lbs sirloin tip roast, trimmed, cut in cubes
- 3 tablespoons flour
- 4 carrots, sliced
- 2 stalks celery, sliced
- 2 onions, sliced
- 2 cups mushrooms (optional)
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dry mustard
- 1 teaspoon pepper
- 1 cup low sodium beef broth
- 1⁄2 cup Burgundy wine
- Preheat oven to 350°.
- Brown beef in large ovenproof pot or roaster. Remove from heat and stir in flour until cubes are coated.
- Stir in carrots, celery, and onions.
- Season with salt, thyme, mustard, and pepper.
- Pour in broth and wine.
- Cover and bake for 4 hours.
- *Note: You can add 2 cups mushrooms if desired without changing the nutritional info.
- 1 serving = 1/2 carbohydrate, 3 protein, 1 fat.
The best beef stew I've ever had. I served it over whole wheat egg noodles and we didn't miss the potatoes at all. Thank you.
Elaine, thank you for a delicious recipe. We had this for dinner with steamed cabbage and potatoes and it was so good, perfect for a cold wet windy day. I made it as the recipe said but cut it by half, the wine I used was my home made elderberry from two years ago. I have never put mustard in stew before but it added an other flavour to the gravy a very nice one too. I like that you added the diabetic exchanges very helpful to us diabetics that are just starting to understand whats good for us. I really liked this and I will make it again it's the kind of food we love definitely comfort food at it's best. Made for diabetic month November. 2010
Top drawer recipe. I used potato's as DH would be simply appalled at any stew without them. I used a dutch oven and that worked fine. I too found the meat to be tender and the dry mustard seemed to add a nice touch. I have not used mustard in stew before. This turned out to be a company worthy dish.