2 pounds lean sirloin tip
1 tablespoon olive oil
1 large onion, chopped
4 medium carrots, sliced
2 medium potatoes, cut into pieces
2 medium celery stalks, sliced
2 cups small mushrooms
1 teaspoon dried thyme
1 teaspoon ground mustard
1 cup water
1 cup dry red wine
1 (16 ounce) can no-salt added stewed tomatoes
3 tablespoons all-purpose flour
Trim all excess fat from beef and cut into cubes. Heat olive oil in a large soup pot over medium-high heat until hot. Add beef and quickly brown on all sides.
Add remaining ingredients except flour, salt and pepper. Bring to boil then reduce heat to simmer. Simmer approximately 1 hour or until beef is cooked and vegetables are tender.
Combine flour with a small amount of water in a bowl. Mix with fork or whisk until completely dissolved. Add to stew and continue heating another 5-8 minutes or until thickened.
Makes 8 servings
Serving size: 12 ounce
| nutrients per serving | |
|---|---|
| calories: | 268 |
| total fat: | 7 g (26% of calories) |
| saturated fat | 2 g |
| cholesterol: | 68 mg |
| sodium | 130 mg |
| carbohydrate: | 19 g (31% of calories) |
| protein: | 27 g (43% of calories) |
| fiber: | 3 g |