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    Braised Beef w/Sun-Dried Tomatoes

    Source of Recipe

    2 teaspoons olive oil
    2 pounds beef stew meat, cut into 1-inch cubes
    2 medium onions, vertically sliced
    2 garlic cloves, minced
    1 tablespoon all-purpose flour
    1 3/4 cups water
    1 cup dry red wine
    1 cup less-sodium beef broth
    1 cup sun-dried tomato halves, packed without oil, cut into strips (about 2 1/2 ounces)
    1 tablespoon brown sugar
    1 tablespoon Worcestershire sauce
    1 1/2 teaspoons chopped fresh rosemary
    3/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 bay leaf
    1/4 cup chopped fresh parsley

    Heat olive oil in a large Dutch oven over medium-high heat. Add beef; cook 4 minutes, browning on all sides. Add sliced onion; cook for 7 minutes or until onion is softened, stirring occasionally. Add minced garlic; cook 1 minute, stirring frequently. Stir in flour; cook 2 minutes, stirring often.
    Stir in water and next 9 ingredients (through bay leaf). Reduce heat to medium-low; cover and simmer 1 hour. Uncover and simmer 30 minutes or until beef is tender. Discard bay leaf. Sprinkle each serving with parsley.

    Yield: 8 servings (serving size: 3/4 cup beef stew and 1 1/2 teaspoons parsley)

    CALORIES 241 (35% from fat); FAT 9.4g (sat 3.2g, mono 4.4g, poly 0.5g); PROTEIN 23.8g; CARB 10g; FIBER 1.5g; CHOL 71mg; IRON 3.7mg; SODIUM 443mg; CALC 33mg;




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