Beef BurgundyEn Español (Spanish Version)
Serving Size1/6 of recipeCalories
9.5 gSaturated Fat3 gSodium
489 mgTotal Carbohydrate
17 gDietary Fiber3.5 gProtein
29.5 gServings6IngredientsMeasuresOlive oil2 teaspoonsBeef bottom round, trimmed and cut into 1-inch cubes1 ½ poundsMushrooms, cleaned and quartered8 ouncesMedium yellow onion, chopped1Freshly ground pepper to tasteWhole wheat flour3 tablespoonsBurgundy wine (can also use Cabernet)2 cupsBeef broth3 cupsTomato paste, no salt added3 tablespoonsFresh rosemary sprig1Bay leaf1Firmly packed brown sugar1 tablespoonMedium carrots, peeled, quartered, and sliced into 2-inch long pieces4Fresh pearl onions, peeled1 cupFlat-leaf parsley, chopped¼ cupDirectionsPreheat oven to 350˚F.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.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.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.
3.5 lean meats; 2 vegetables; ½ starch