Tomato Beef Stew with Red Wine
3
2
Tender beef simmers with mushroom tomato sauce and vegetables for a flavorful stew that's perfect over noodles.
serves
4
people
Ingredients
cost per recipe: $12.17
The price is determined by the national average.
-
1
pound boneless beef chuck roast or sirloin, cut into 3/4-inch pieces
-
2
tablespoons vegetable oil
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1
large onion, chopped (about 1 cup)
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2
cloves garlic, minced
-
1
cup dry red wine (we like pinot noir)
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1
jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
-
1
bag (16 ounces) frozen peas and carrots
How to Make It
Season the beef as desired. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring occasionally (the browning is key to the flavor in this recipe). Remove the beef from the skillet. Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 5 minutes or until lightly browned. Increase the heat to high. Add the wine and cook for 2 minutes or until the wine is reduced by half, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the sauce and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 35 minutes or until the beef is fork-tender. Stir in the vegetables and cook, uncovered, for 2 minutes or until hot. Season to taste.
Step 1
Season the beef as desired. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring occasionally (the browning is key to the flavor in this recipe). Remove the beef from the skillet.
Step 2
Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 5 minutes or until lightly browned. Increase the heat to high. Add the wine and cook for 2 minutes or until the wine is reduced by half, stirring to scrape up the browned bits from the bottom of the skillet.
Step 3
Stir in the sauce and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 35 minutes or until the beef is fork-tender. Stir in the vegetables and cook, uncovered, for 2 minutes or until hot. Season to taste.
Recipe Tips
- Serving Suggestion: Serve over hot cooked egg noodles or with crusty bread for dipping.
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Made with
Prego® Fresh Mushroom Italian Sauce
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calories
483
-
calories-fat
224
-
fat-total
24.9g
-
saturated-fat
7.1g
-
transfat
1g
-
sugars
13.28g
-
vitamin-a
381
-
vitamin-c
11mg
-
calcium
83mg
-
iron
4.26mg
-
potassium
1068mg
-
cholesterol
74mg
-
sodium
771mg
-
carbohydrate-total
28.9g
-
dietary-fiber
6.7g
-
protein
27.1g
-
fat-total-dv
32%DV
-
sat-fat-dv
36%DV
-
vitamin-a-dv
42%DV
-
vitamin-c-dv
12%DV
-
calcium-dv
6%DV
-
iron-dv
24%DV
-
cholesterol-dv
25%DV
-
carbohydrate-total-dv
11%DV
-
potassium-dv
23%DV
-
fiber-dv
24%DV
-
added-sugars
3.923077g
-
vitamin-d
0.1mg
-
vitamin-e
0.81mg
-
vitamin-k
15.2mg
-
thiamine
0.227mg
-
riboflavin
0.249mg
-
niacin
5.53mg
-
vitamin-b6
0.521mg
-
folate
36mg
-
vitamin-b12
3.33mg
-
biotin
0mg
-
pantothenic-acid
0.865mg
-
phosphorus
315mg
-
iodine
0mg
-
magnesium
72mg
-
zinc
8.3131266658mg
-
selenium
25.7mg
-
copper
0.307mg
-
manganese
0.453mg
-
chromium
0mg
-
molybdenum
0mg
-
chloride
0mg
-
choline
0mg
-
sodium-dv
771.719858mg
-
added-sugars-dv
8%DV
-
vitamin-d-dv
1%DV
-
vitamin-e-dv
5%DV
-
vitamin-k-dv
13%DV
-
thiamin-dv
19%DV
-
riboflavin-dv
19%DV
-
niacin-dv
35%DV
-
vitamin-b6-dv
31%DV
-
folate-dv
9%DV
-
vitamin-b12-dv
139%DV
-
biotin-dv
0%DV
-
pantothenic-acid-dv
17%DV
-
phosphorus-dv
25%DV
-
iodine-dv
0%DV
-
magnesium-dv
17%DV
-
zinc-dv
76%DV
-
selenium-dv
47%DV
-
copper-dv
34%DV
-
manganese-dv
20%DV
-
chromium-dv
0%DV
-
molybdenum-dv
0%DV
-
chloride-dv
0%DV
-
choline-dv
0%DV
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.