Beef Bourguignon

By Tonya_Speed

NUTRITION per serving: 428 Calories; 17g Fat; 38g Protein; 26g Carbohydrate; 5g Dietary Fiber; 103mg
Cholesterol; 521mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 4 1/2 Vegetable; 1 1/2 Fat. Points: 9

Ingredients

• 1 1/2 pounds pearl onions
• 2 pounds boneless round beef roast, cut into 2 inch pieces
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 pound mushrooms, halved
• 6 green onions, chopped
• 3 cloves garlic, pressed
• 1 cup red wine (or use red grape juice with a splash of vinegar)
• 1/3 cup low sodium beef broth
• 1 1/2 tablespoons tomato paste
• 3/4 teaspoon rosemary
• 1 bay leaf
• 3 tablespoons butter
• 3 tablespoons flour

Details

Servings 6

Preparation

Step 1

Place carrots and pearl onions in the bottom of a slow cooker. Season beef with salt and pepper to taste. In a large skillet over medium heat, brown beef in oil. Don't worry about cooking it through, just get it nicely browned. Remove from skillet and place in slow cooker. In the same skillet, sauté mushrooms, onions and garlic until onions are lightly browned and mushrooms have decreased in size and are juicy. Place veggies on top of beef in slow cooker. Add wine to skillet along with broth, tomato paste and rosemary. Bring to a boil, scraping up the browned bits from the bottom of the pan; transfer liquid to slow cooker. Add bay leaf, cover and cook on low heat setting for about 8 hours, or until beef is done. With a slotted spoon, remove beef, veggies and bay leaf and keep warm. Pour cooking liquid into a saucepan. Add butter and flour and let juices thicken until you have a nice red wine gravy to serve along with the beef.

SERVING SUGGESTION: Serve sauce over beef and vegetables with potatoes au gratin and French-cut green
beans on the side.