Pink Burgundy

By Tonya_Speed

NUTRITION per serving: 660 Calories; 25g Fat; 44g Protein; 52g Carbohydrate; 8g Dietary Fiber; 87mg Cholesterol; 225mg Sodium. Exchanges: 3 Grain (Starch); 5 Lean Meat; 1 Vegetable; 2 Fat.

Ingredients

• 1 1/2 pounds lean organic beef, cubed
• 1 1/2 tablespoons whole wheat flour
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 1/2 cups MSG free low sodium beef broth
• 2 cups red wine
• 1 onion, sliced
• 1 large carrot, sliced
• 8-oz. shiitake mushrooms, sliced
• 1-2 cloves garlic, pressed
• 1 bay leaf
• 1 1/2 tablespoons Herbes de Provence

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Toss meat with flour. Place meat and oil in large skillet and brown meat over medium heat.
You don’t need to worry about cooking meat through, you just want to brown the outside. Remove meat and pan drippings to slow cooker.
Add remaining ingredients to slow cooker. Cover and cook on low for about 6-7 hours or until meat is cooked through.
SERVING SUGGESTIONS: Serve with baked sweet potatoes, whole grain bread or rolls (such as Ezekiel bread) and a large Think Pink Salad