• Beef Burgundy

    Nutrition Facts

    Serving Size 1/6 of recipe
    Calories 319
    Total Fat 9.5 g
    Saturated Fat 3 g
    Sodium 489 mg
    Total Carbohydrate 17 g
    Dietary Fiber 3.5 g
    Protein 29.5 g

    Servings and Times

    Servings 6

    Ingredients and Preparation

    Ingredients Measures
    Olive oil 2 teaspoons
    Beef bottom round, trimmed and cut into 1-inch cubes 1 ½ pounds
    Mushrooms, cleaned and quartered 8 ounces
    Medium yellow onion, chopped 1
    Freshly ground pepper to taste
    Whole wheat flour 3 tablespoons
    Burgundy wine (can also use Cabernet) 2 cups
    Beef broth 3 cups
    Tomato paste, no salt added 3 tablespoons
    Fresh rosemary sprig 1
    Bay leaf 1
    Firmly packed brown sugar 1 tablespoon
    Medium carrots, peeled, quartered, and sliced into 2-inch long pieces 4
    Fresh pearl onions, peeled 1 cup
    Flat-leaf parsley, chopped ¼ cup
    Directions
    1. Preheat oven to 350˚F.
    2. Heat oil in a Dutch oven or large ovenproof pot over medium-high heat. Add meat and cook until browned on all sides. Add mushrooms, onion, and pepper, and sauté until onion is tender, about 5 minutes. Add flour and cook for 2-3 minutes more.
    3. Add wine, broth, tomato paste, rosemary, bay leaf, and brown sugar. Scrape up any browned bits from the bottom of the pot and bring to a simmer.
    4. Cover the pot and transfer to the oven. Bake for 1½ hours. Remove pot from oven and add the carrots and pearl onions. Bake uncovered for another 30 minutes, until carrots and meat are tender. Garnish with parsley and serve.

    Exchanges3.5 lean meats; 2 vegetables; ½ starch

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