Instead of the usual potatoes and carrots, this beef stew recipe features whole-kernel corn, fennel and mushrooms. If you don't want to use red wine, replace it with addtional beef broth.

Recipe by Oxmoor House January 2003

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Credit: Oxmoor House

Recipe Summary

prep:
18 mins
cook:
2 hrs
total:
2 hrs 18 mins
Yield:
9 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 9 ingredients in a medium bowl; stir with a whisk.

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  • Heat a Dutch oven over high heat until hot; add oil. Add beef; cook 4 minutes or until browned on all sides, stirring occasionally.

  • Reduce heat to medium-high; add fennel, onion, and mushrooms. Cook 5 minutes, stirring occasionally.

  • Add broth mixture; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.

  • Combine flour and water in a small bowl; stir with a whisk until smooth. Stir flour mixture into beef mixture. Add corn. Cover and simmer 8 minutes. Garnish with fennel sprigs, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

211 calories; fat 5.2g; saturated fat 1.5g; protein 27.3g; carbohydrates 14.1g; cholesterol 64mg; iron 3.7mg; sodium 285mg; calories from fat 22%; fiber 2.6g; calcium 46mg.
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