Country French Beef Stew

Enjoy this French-style beef and veggies stew using Progresso® beef-flavored broth, Gold Medal® flour and Muir Glen® tomatoes - a scrumptious slow-cooked dinner.

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Member Reviews ( 2 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 320
Fat 10g
Saturated Fat 3 1/2g
Sodium 430mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 430mg; 430%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 110%;
Vitamin C: 8%;
Calcium: 4%;
Iron: 20%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 25 min
Total Time 7 hr 45 min
Servings 12

Ingredients

6: slices bacon, cut into 1/2-inch pieces

1: boneless beef tenderloin (3 lb), cut into 1-inch pieces

1: large onion, cut into 1/2-inch wedges

3: cups ready-to-serve baby-cut carrots

1: cup red Zinfandel wine or nonalcoholic red wine

3/4: cup Progresso® beef-flavored broth (from 32-oz carton)

3: tablespoons Gold Medal® all-purpose flour

1: teaspoon dried basil leaves

1/2: teaspoon dried thyme leaves

1/2: teaspoon salt

1/4: teaspoon pepper

1: can (14.5 oz) Muir Glen® organic diced tomatoes, undrained

1: package (8 oz) sliced fresh mushrooms (about 3 cups)

1/2: cup dry-pack julienne-cut sun-dried tomatoes

: 4-5 cups Hot cooked egg noodles

: Chopped fresh parsley or basil leaves, if desired

Directions

1 In 12-inch nonstick skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Spray 5- to 6-quart slow cooker with cooking spray. Place bacon in slow cooker. Discard all but 1 tablespoon drippings in skillet.
2 Cook beef in bacon drippings over medium-high heat 2 to 3 minutes, stirring occasionally, until brown. Add onion; cook and stir 1 minute. Spoon mixture into slow cooker. Stir in carrots, wine, broth, flour, basil, thyme, salt, pepper and canned tomatoes.
3 Cover; cook on Low heat setting 7 to 8 hours or until beef is tender.
4 Stir in mushrooms and sun-dried tomatoes. Cover; cook on Low heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve stew over noodles; sprinkle with parsley.

Did You Know?

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Expert Tips

Save time by substituting lean beef stew meat for the beef roast—no cutting required!

Reviews

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1 - 2 of 2 Reviews View All

Posted 5/11/2012 10:44:24 AM REPORT ABUSE Stephannie28 said:

Rating:

This was delicious! I realized as I was making it that I didn't have any thyme, so I would like to add that in next time. Also tip to speed it up - because I was getting it in the crock pot an hour late, I slow cooked it 4 hours and then cooked in on high for the last two hours, adding the mushrooms and sun-dried tomatoes in the last 20 mins and keeping it on high. Instead of serving on noodles, I took another reviewers' suggestion and put it over a baked potato. I think it tastes great even on its own!

Posted 4/21/2012 6:55:15 AM REPORT ABUSE Robbz2 said:

Rating:

This was amazing! I used smoke turkey bacon wish blended really well. Because of time and very little bacon grease I did not brown the beef. I also omitted the julienne-cut sun-dried tomatoes. The egg noodles was a great accompaniment and most of my family had it that way, my husband however, had his with a baked potato and my son in a bread bowl. High thumbs up by all!

1 - 2 of 2 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 03/14/2012. NOTE: We do not include optional ingredients in our calculations.

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