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Burgundy Beef Stew
Makes 4 servings
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Ingredients
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3/4
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pound beef sirloin steak, cut into 1-inch cubes
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1
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cup diagonally sliced carrots
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1
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teaspoon minced garlic
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1/4
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cup Burgundy or other dry red wine
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2-1/3
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cups canned beef broth
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1
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can (14-1/2 ounces) diced tomatoes, undrained
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1
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box UNCLE BEN'S® COUNTRY INN® Rice Pilaf
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1
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jar (15 ounces) whole pearl onions, drained
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1. Generously spray large saucepan or Dutch oven with nonstick cooking spray. Heat over high heat until hot. Add beef; cook 2 to 3 minutes or until no longer pink. Stir in carrots, garlic and wine; cook 2 minutes.
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2. Add broth, tomatoes, rice and contents of seasoning packet. Bring to a boil. Cover; reduce heat and simmer 10 minutes, stirring occasionally. Add onions; cook 10 minutes more or until rice is tender. Remove from heat and let stand, covered, 5 minutes.
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Variation
One 15-ounce can of drained sweet peas and pearl onions can be substituted for the pearl onions.
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© MASTERFOODS USA
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Nutrients per Serving
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(1/4 of total recipe)
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Calories
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326
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Calories from Fat
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14 %
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Total Fat
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5 g
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Saturated Fat
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2 g
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Cholesterol
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49 mg
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Carbohydrate
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44 g
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Fiber
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2 g
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Protein
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25 g
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Sodium
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568 mg
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Dietary exchanges
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2 Starch
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2-1/2 Vegetable
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2 Meat
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