Burgundy Beef Stew

By nurseliz

comfort food diet

weight watchers points 9

slow cook 8 hours

Ingredients

• Ingredients
• 1/2 cup all-purpose flour
• 1 pound beef top sirloin steak, cut into 1/2-inch pieces
• 3 turkey bacon strips, diced
• 8 small red potatoes, halved
• 2 medium carrots, cut into 1-inch pieces
• 1 cup sliced fresh mushrooms
• 3/4 cup frozen pearl onions, thawed
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/2 cup reduced-sodium beef broth
• 1 cup Burgundy wine or additional reduced-sodium beef broth
• 6 cups hot cooked egg noodles

Preparation

Step 1

Directions

Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
In a large skillet coated with cooking spray, brown beef and bacon in batches on all sides.
Place beef and bacon in a 5-qt. slow cooker. Stir in the vegetables, garlic, seasonings, broth and wine or additional broth.
Cover and cook on low for 8-9 hours or until meat is tender.
Discard bay leaf. Thicken cooking juices if desired. Serve with noodles. Yield: 6 servings.

Nutritional Facts 1 cup stew with 1 cup noodles equals 388 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 434 mg sodium, 49 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 starch, 3 lean meat.