Beef Burgundy
Source of Recipe
Christina
Recipe Introduction
Svg size 1 1/2 cups 6 pts per serving
(278 cal; 7 g fat; 2 g sat fat; 60 mg chol; 375 mg sod; 26 g carb; 3 g fibre; 27 g prot; 36 mg calc.)
List of Ingredients
2 tsp canola oil
1 lbs boneless lean beef round, trimmed of all visible fat, & cut into 2-inch chunks
1/2 tsp salt
1/4 tsp freshly ground pepper
1 1/2 cups low-sodium beef broth
1/2 cup dry red wine
2 all-purpose potatoes, peeled & cut into 1-inch cubes
1/2 lbs fresh, white mushrooms, quartered
1 cup frozen small whole onions
2 garlic cloves, minced
1 tbsp chopped fresh thyme or 1 tsp dried
1 bay leaf
2 tbsp all-purpose flour
3 tbsp cold water
2 tsp browning & seasoning sauce
2 tbsp. chopped fresh parsleyRecipe
) Heat the oil in a large nonstick skillet over medium heat. Add the beef, then sprinkle with the salt and pepper. Cook, turning occassionally, until browned, about 6 minutes.
2) Transfer the beef to a slow cooker. Add broth, wine, potatoes, mushrooms, onions, garlic, thyme and bay leaf. Cover and cook until the meat and vegetables are fork-tender, 4-5 hours on high or 8 - 10 hours on low.
3) About 20 minutes before the cooking time is up, combine the flour, water and seasoning sauce in a small bowl until smooth. Stir in about 1/4 cup of the hot liquid from the slow cooker until blended. Stir flour mixture into the slow cooker. Cover and cook on high until mixture simmers and thickens, about 15 minutes. Discard the bay leaf. Stir in the parsley just before serving.
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