Beef Burgundy

When it's chilly outside, what better way to entertain friends than with a heart-warming stew? If you don't want to serve it right away, freeze the stew in plastic containers, then thaw in the refrigerator and reheat on the stovetop or in a microwave oven at a later date. (The South Beach Diet Super Quick Cookbook)

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Step 1

In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add half the beef and cook until browned on the outside, about 5 minutes. Transfer to a plate and repeat with the remaining beef.

Step 2

Reduce the heat to medium and add the onions. Cook, scraping up any brown bits, until the onions are softened, about 3 minutes.

Step 3

Add the carrots, mushrooms, garlic, and rosemary stems. Continue to cook until the mushrooms start giving off their juice, about 3 minutes longer.

Step 4

Pour the wine over the vegetables, stir well, and bring to a boil. Stir in the tomatoes and their juice, tomato paste, and 2 cups water. Return the beef to the pan and stir to combine.

Step 5

Cover the pan, leaving the cover slightly ajar, and simmer the stew for 1 hour over medium-low heat. Season with salt and pepper to taste and continue to cook for 30 minutes longer, or until the carrots and meat are tender.

Step 6

Remove the rosemary sprigs and discard. Serve the stew hot.