French · Dinner
Beef Wine Stew
Beef sirloin braised in red wine with carrots, onion, mushroom, and bay leaf with thyme, finished with a cornstarch slurry instead of butter for body. The classic French bistro flavor profile stays intact while a lean cut, minimal oil, and controlled portions keep the whole plate under 400 calories.
$5
20 minsPrep
105 minsCook
125 minsTotal
MediumLevel
Nutrition per serving
373Calories
36.1gProtein
14.2gFat
13.8gCarbs
5.9gSugar
2.7gFiber
490mgSodium
95mgChol
4.9gSat Fat
932mgPotassium
58mgCalcium
4.2mgIron
1.8mcgVitamin B12
8.3mgVitamin C
Goes well with
Sparkling Apple Cider or Grape Juice
local
Red Burgundy Wine (Pinot Noir)
international
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Trim beef sirloin of visible fat, pat dry, and cut into 1.5-inch cubes; slice carrot into rounds, dice onion, mince garlic, quarter mushroom, and chop parsley for garnish.
2
Heat the olive oil in a heavy pot over medium-high heat and sear the beef cubes in a single layer, turning occasionally, for 4 minutes until all sides are deeply browned.
3
Add onion, carrot, and garlic to the pot over medium heat and cook, stirring frequently, for 3 minutes until the onion softens and turns translucent.
4
Pour the red wine into the pot, scraping up browned bits from the bottom over medium heat, and let it bubble for 2 minutes until the sharp alcohol smell fades completely.
5
Stir in beef stock, tomato paste, bay leaf, and thyme; cover, reduce heat to low, and simmer gently for 90 minutes until beef is fork-tender and pulls apart easily.
6
Add mushroom quarters and simmer uncovered over low heat for 10 minutes until they soften and darken, then stir in cornstarch-water slurry and simmer for 2 minutes until sauce coats the back of a spoon; discard bay leaf.
7
Plate
Spoon the stew into a shallow bowl and scatter chopped parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz354g beef sirloin, trimmed of visible fat
- 1 1/3 cup320ml dry red wine
- 1 cup240ml beef stock, low sodium
- 22 small carrot
- 11 onion
- 4 cloves4 cloves garlic
- 3.6 oz100g mushroom
- 2 tsp2 tsp tomato paste
- 22 bay leaf
- 1 tsp1 tsp fresh thyme
- 1 tsp1 tsp olive oil
- 2 tsp2 tsp cornstarch
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp parsley
