fbnr.comBurgundy Beef Stew
Makes 4 servings
Ingredients
3/4 pound beef sirloin steak, cut into 1-inch cubes
1 cup diagonally sliced carrots
1 teaspoon minced garlic
1/4 cup Burgundy or other dry red wine
2-1/3 cups canned beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 box UNCLE BEN'S® COUNTRY INN® Rice Pilaf
1 jar (15 ounces) whole pearl onions, drained
   
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.
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.
 
Variation   One 15-ounce can of drained sweet peas and pearl onions can be substituted for the pearl onions.
MASTERFOODS USA
© MASTERFOODS USA
Nutrients per Serving
(1/4 of total recipe)
Calories 326
Calories from Fat 14 %
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 49 mg
Carbohydrate 44 g
Fiber 2 g
Protein 25 g
Sodium 568 mg
Dietary exchanges
2 Starch
2-1/2 Vegetable
2 Meat
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