Beef Stew with Red Wine

Beef Stew with Red Wine

A warm nourishing beef stew just like Mother used to make, minus the potatoes to make it more in the Zone.

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Yield2 Servings
Prep Time (mins)
Cook Time (mins)
  • Ingredients
  • Nutrition
  • 1 1/2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 6 oz Boneless beef - cubed
  • 1 1/2 cups Onion - finely sliced
  • 2 Carrots - chopped
  • 1/4 cup Finely chopped parsley
  • 2 cloves Garlic - pressed or chopped
  • 1 Bay leaf
  • 1/2 tsp Thyme
  • 1/2 tsp Nutmeg
  • 1/2 cup Red wine
  • 1 (14.5 oz) can Diced tomatoes - with juice
  • 3/4 cup Kitchen Basics unsalted beef stock
  • Salt and pepper - (to taste)
  • 2 Red bell peppers - cut into strips
Calories 376
Total Fat 11g
Carbohydrates 37g
Fiber 9g
Protein 25g

Instructions

  1. Preheat oven to 350°F.
  2. In an ovenproof skillet brown meat in olive oil.
  3. Remove and add onion and carrots. Cook until onion softens.
  4. Add parsley and garlic and cook for 3 minutes.
  5. Return meat to pan and mix veggies with meat.
  6. Stir in bay leaf, thyme and nutmeg.
  7. Add wine and bring to boil, stirring 4 minutes.
  8. Stir in tomatoes and stock. Season with salt and pepper. Cover and bake 1 1/2 hours.
  9. Remove and add red pepper and cook uncovered for 30 minutes or until beef is tender.