Serves: 5
Total Calories: 84
1. Heat oven to 325°F. In large bowl, combine beef and 1/4 cup flour toss to coat evenly. Heat oil in ovenproof Dutch oven over medium-high heat until hot. Add beef cook and stir until browned. Add all remaining ingredients except water and 1 tablespoon flour mix well. Cover.
2. Bake at 325°F. for 1 1/2 hours or until beef is fork-tender.
3. In small bowl, combine water and 1 tablespoon flour beat with wire whisk until smooth. Add to stew stir gently to mix. Bake an additional 30 minutes or until thickened.
Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 390 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 4 g 20% * Cholesterol: 95 mg 32% * Sodium: 770 mg 32% * Total Carbohydrate: 22 g 7% * Dietary Fiber: 3 g 12% * Sugars: 7 g * Protein: 40 g * Vitamin A: 260% * Vitamin C: 20% * Calcium: 8% * Iron: 30% * Dietary Exchanges: 1 Starch, 1 Vegetable, 5 Lean Meat or 1 Carbohydrate, 1 Vegetable, 5 Lean Meat
This Baked Burgundy Beef Stew recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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