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Burgundy Beef Stew




Source of Recipe


*


Recipe Introduction


servings 4
points 6.5


List of Ingredients




3/4 pound beef sirloin steak, cut into 1-inch cubes
1 cup diagonally sliced carrots
1 teaspoon minced garlic
1/4 cup Burgundy or other dry red wine
2-1/3 cups canned beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 box UNCLE BEN'S® COUNTRY INN® Rice Pilaf
1 jar (15 ounces) whole pearl onions, drained

Recipe



1. Generously spray large saucepan or Dutch oven with nonstick cooking spray. Heat over high heat until hot. Add beef; cook 2 to 3 minutes or until no longer pink. Stir in carrots, garlic and wine; cook 2 minutes.

2. Add broth, tomatoes, rice and contents of seasoning packet. Bring to a boil. Cover; reduce heat and simmer 10 minutes, stirring occasionally. Add onions; cook 10 minutes more or until rice is tender. Remove from heat and let stand, covered, 5 minutes.


Nutrients per Serving
Calories 326
Calories from Fat 14 %
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 49 mg
Carbohydrate 44 g
Fiber 2 g
Protein 25 g
Sodium 568 mg