2 bags Skinny Dip Fettuccini
1 lb stewing beef, cut in 1 1/2" cubes
1 cup beef broth
3/4 cup red burgundy wine
1/3 cup water
1 pkt beef stew seasoning mix
1 small onion, finely chopped
1 box raw button mushrooms, quartered
16 raw pearl onions (look in the produce section)
2 tablespoons flour
4 tablespoons I Can't Believe It's Not Butter Light
2 tablespoons oil
1/4 teaspoon garlic powder
salt & pepper to taste
Place flour in a mixing bowl or Ziploc baggie. Sprinkle generously with salt and pepper. Add beef cubes and shake to coat beef.
Heat half of the margarine and oil in a medium nonstick skillet and add chopped onion. Cook until translucent, then remove from the pan.
Add beef cubes (spread them apart so they brown instead of steam). Cook on high heat 5 minutes or until golden brown and push to the side. Add wine and scrape up brown bits from the pan bottom. Cook 5 minutes, then add beef broth, chopped onion and stew mix. Cover and cook on low heat for 2 hours.
While stew cooks blanch the pearl onions by adding them to boiling water for 3 minutes. Drain in a colander and peel. Melt half of the margarine and oil in a small nonstick skillet. Add onions and cook on high heat until browned in spots. Add with mushrooms to stew during last 30 minutes of cooking. Season to taste and serve over hot noodles.
Calories: 349.....Carbs: 12 grams.....Protein: 22 grams.....Fat: 21 grams
Fiber: 2 grams.....Potassium: 442 mg.....Sodium: 344 mg