Beef Bourguignonne
Source of Recipe
*
Recipe Introduction
servings 10-12
points 6 (1 bowl for 10 servings)
List of Ingredients
1 to 2 boneless beef top sirloin steaks (about 3 pounds)
1/2 cup all-purpose flour
4 slices bacon, diced
2 medium carrots, diced
8 small new red potatoes, unpeeled, cut into quarters
8 to 10 mushrooms, sliced
20 to 24 pearl onions
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
Black pepper
2-1/2 cups Burgundy wine or beef broth Recipe
Slow Cooker Directions
1. Cut beef into 1/2-inch pieces. Coat with flour, shaking off excess; set aside. Cook bacon in large skillet over medium heat until partially cooked. Add beef; cook until browned. Drain and discard fat.
2. Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, thyme, salt, pepper to taste and beef mixture in slow cooker. Pour wine over all.
3. Cover; cook on LOW 8 to 9 hours or until beef is tender. Remove and discard bay leaf before serving.
Nutrients per Serving
(1 bowl Bourguignon (1/10 of total recipe))
Calories 268
Calories from Fat 23 %
Total Fat 7 g
Saturated Fat 3 g
Cholesterol 73 mg
Carbohydrate 14 g
Fiber 1 g
Protein 26 g
Sodium 287 mg
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