French Beef Stew, a one pot meal that is healthy and low calorie. Loaded with vegetables and potatoes cooked in red wine. Healthy comfort food at its best.
Baby, it’s cold outside. Sorry, are you over the Christmas tunes? When I think of French Beef Stew, aka beef stew cooked in red wine, I instantly think of a cold winter night with a fire burning in the fireplace. As well as wearing warm sweaters and fluffy socks on my feet. In spite of the lack of cold weather here in Georgia, I am still feeling the need for winter comfort food, particularly beef stew.
French Beef Stew is on our dinner menu every single winter. In fact, I’ve been making this particular one for years, sometimes with beef and sometimes a vegetarian version. Surprisingly the vegetarian version is just as good, which leads me to believe my love of stew has very little to do with beef. On the contrary, I believe it is all about the gravy or sauce, whatever you would like to call it. OK, let’s get down to the nitty-gritty, it is all about the red wine. There I said it.
Luckily for us, that means we can cut down on the amount of beef in the recipe. After all beef is the highest calorie ingredient in this stew. Instead, I increased the vegetables, a low calorie ingredient. Therefore reducing the calories but still highlighting the comfort food aspects of beef stew. Ultimately French Beef Stew will satisfy your craving for comfort food and your need for a healthy balanced dinner. Be sure to put it on your dinner menu this week.
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French Beef Stew
- 2 tsp olive oil
- 12 cloves garlic crushed
- 2 lbs. lsirloin tip roast cut into 2- cubes
- 1 ¼ tsp kosher salt divided
- ½ tsp fresh ground black pepper divided
- 1 tbsp tomato paste
- 1 cup red wine
- 2 cups chopped carrot
- 1 cup chopped celery
- 1 ½ cups chopped onion
- ½ cup low-sodium beef broth
- 1 oz can diced tomatoes 14.5 .
- 1 sprig rosemary
- 3 sprigs thyme
- 1 bay leaf
Preheat oven to 300•.
Heat a Dutch oven over low heat.
Add the oil and garlic. Cooking for 5 minutes, stirring occasionally.
Remove garlic with slotted spoon and set onto a plate.
Increase heat to medium-high.
Add beef, ½ tsp. salt and ¼ tsp. pepper.
Cook for 5 minutes, browning on all sides.
Remove beef and place on plate with garlic.
Add tomato paste; stir constantly cooking for one minute.
Add wine to the pan, and bring to a boil. Scrap off any browned bits from the bottom of the pan.
Add garlic, beef, ¾ tsp. salt, ¼ tsp. black pepper, carrot, celery, onion, beef broth and tomatoes.
Tie together rosemary, thyme and bay leaf. Place into the pan.
Bring to a boil again.
Cover and bake for 2-½ hrs. or until beef is tender.
Remove bundle of herbs.
I calculated 6 Weight Watcher Smartpoints.
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Happy Healthy Eating,
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