French · Dinner
Baked Beef and Red Wine Stew (Low-Chol)
Lean beef sirloin braised and baked slowly in red wine with carrots, onion, and mushrooms until fork-tender. Fresh thyme and bay leaf perfume the sauce, which thickens naturally and finishes with parsley. Served with mashed potato, this French bistro classic stays light on saturated fat and cholesterol.
$7
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
478Calories
46.3gProtein
15.8gFat
28.6gCarbs
6.8gSugar
3.9gFiber
410mgSodium
63mgChol
4.9gSat Fat
1450mgPotassium
68mgCalcium
5.1mgIron
3.6mcgVitamin B12
22mgVitamin C
low-cholesterol
protein-rich
low-chol
Instructions
1
Prep
Trim visible fat from beef sirloin and cut into 1-inch cubes, then pat dry with paper towel so meat sears rather than steams.
2
Sear
Heat olive oil in an oven-safe pot over medium-high heat and brown beef cubes on all sides for 4 minutes, working in batches until deeply browned.
3
Sauté
Add diced onion, sliced carrot and minced garlic to the pot and cook over medium heat for 4 minutes, stirring, until onion turns translucent.
4
Deglaze
Pour red wine into the pot and scrape the base over medium heat for 1 minute until browned bits lift free and liquid deepens.
5
Bloom
Stir tomato paste and flour into the pot and cook over medium heat for 1 minute until raw tomato smell fades and mixture coats evenly.
6
Braise
Add beef stock, sliced mushrooms, thyme sprig and bay leaf, cover, and transfer to 325F oven for 2 hours until beef is fork-tender.
7
Reduce
Uncover and bake for 20 more minutes at 325F until sauce reduces and thickens to a glossy, spoon-coating consistency.
8
Simmer
Meanwhile, boil peeled and cubed potato in a small pot of water over medium-high heat for 15 minutes until fork-tender, then drain and mash with milk.
9
Rest
Remove stew from oven and let stand uncovered for 10 minutes so sauce settles and thickens slightly before serving.
10
Plate
Spoon mashed potato onto a plate, ladle beef and sauce alongside, discard bay leaf and thyme stem, and scatter chopped parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin
- 1 cup240ml dry red wine
- 2/3 cup160ml beef stock, low-sodium
- 11 medium carrot
- 11 medium onion
- 2 clove2 clove garlic
- 3.6 oz100g mushrooms
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp all-purpose flour
- 2 tsp2 tsp olive oil
- 2 sprig2 sprig fresh thyme
- 11 bay leaf
- 2 tbsp2 tbsp fresh parsley
- salt and black pepper to taste
- 7 oz200g potato
- 2 tbsp2 tbsp reduced-fat milk
