Ingredients
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1 cup dry red wine
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1 teaspoon dried basil
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1 teaspoon garlic powder
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1 teaspoon salt, or to taste
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½ teaspoon ground black pepper, or to taste
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3 tablespoons all-purpose flour
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1 (28 ounce) can fire-roasted crushed tomatoes
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2 ½ pounds beef stew meat, cubed
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1 pound halved white mushrooms
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2 cups diced carrots
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2 medium yellow onions, chopped
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1 cup diced celery
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2 cups frozen petite peas, thawed
Directions
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Stir red wine, basil, garlic powder, salt, and pepper together in a small bowl until combined. Add flour, 1 tablespoon at a time, stirring briskly after each addition to avoid lumps.
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Pour crushed tomatoes and juice into a Dutch oven. Pour in red wine mixture. Add stew meat, mushrooms, carrots, onions, and celery; stir to combine. Cover the pot and place in a cold oven.
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Set the oven to 300 degrees F (150 degrees C). Cook the stew until beef is tender, about 3 hours.
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Remove from the oven and stir in thawed peas. Cover and allow to sit off the heat for 20 minutes before serving. Peas will steam and keep their bright color. Serve warm.
Cook's Note:
If you prefer, substitute beef broth or stock for the wine.
Nutrition Facts (per serving)
326 | Calories |
16g | Fat |
19g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 326 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 6g | 31% |
Cholesterol 63mg | 21% |
Sodium 446mg | 19% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 5g | 16% |
Total Sugars 5g | |
Protein 24g | 47% |
Vitamin C 17mg | 19% |
Calcium 66mg | 5% |
Iron 4mg | 22% |
Potassium 828mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.