French · Dinner
Baked Beef and Red Wine Stew
Braised beef chuck baked slowly with red wine, tomato, carrot, onion and mushroom until the meat pulls apart easily. The fat is trimmed and reduced compared to a classic version, with less oil and no flour-thickened roux, keeping the wine-braised richness while staying lighter and lower in calories per serving.
$6
20 minsPrep
120 minsCook
140 minsTotal
MediumLevel
Nutrition per serving
386Calories
34.8gProtein
17.2gFat
13.6gCarbs
5.8gSugar
2.9gFiber
612mgSodium
132mgChol
6.1gSat Fat
980mgPotassium
55mgCalcium
4.6mgIron
3.1mcgVitamin B12
9mgVitamin C
Goes well with
Burgundy Wine (Pinot Noir)
local
French Herbal Infusion (Tisane)
international
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Trim visible fat from the beef chuck and cut into 1.5-inch chunks; pat dry and preheat the oven to 325°F (163°C).
2
Sear
Heat the olive oil in a small oven-safe pot over medium-high heat and sear the beef chunks for 4 minutes, stirring occasionally, until browned.
3
Saute
Add the onion, carrot, and garlic; cook over medium heat for 3 minutes until the onion turns translucent.
4
Deglaze and Braise
Pour in the red wine, scrape the pot base, then add beef stock, tomato paste, thyme, bay leaf, salt and pepper. Stir in mushroom, cover, and bake at 325°F (163°C) for 90 minutes until beef is fork-tender and sauce thickens.
5
Plate
Remove from oven, discard the bay leaf and thyme sprig, and finish with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef chuck, trimmed of visible fat
- 1 cup240ml dry red wine
- 2/3 cup160ml beef stock, low-sodium
- 22 small carrot
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp tomato paste
- 7 oz200g mushroom
- 2 tsp2 tsp olive oil
- 2 sprig2 sprig thyme-fresh
- 22 bay leaf
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp parsley
