Beef Bourguignonne
ingredients
1 lb. boned lean chuck roast, cut into 1-inch cubes, all visible fat removed
1/4 cup all purpose flour
Salt to taste
1/2 tsp. ground black pepper
2 lean bacon slices
1 Tbsp. canola oil
1/2 cup dry red wine
1 14-oz. can reduced-sodium, low-fat beef broth
2 carrots, sliced
2 cups sliced mushrooms
1 Tbsp. minced fresh thyme
6 medium-sized shallots, peeled and halved
4 garlic cloves, sliced
preparation
6 servings
Preparation time: 20 minutes
Cook time: 30 minutes
1. Combine the beef with the flour, salt, and pepper and coat well.
2. In a large ovenproof saucepan, cook the bacon. Drain bacon, discard grease, and set bacon aside.
3. Sauté the beef in the oil for about 5 minutes.
4. Add the wine and broth, cook for 1 minute. Add the remaining ingredients and bring to a boil.
5. Crumble the bacon and add it to the pan. Cover and bake at 375°F for 25 minutes until carrots are tender.
nutrition
Serving Size: 1 cup
Starch Exchanges: 0.5
Vegetable Exchanges: 1
Lean Meat Exchanges: 1
Amount Per Serving
Calories: 165
Calories From Fat: 56
Total Fat: 6 grams
Saturated Fat: 1 gram
Cholesterol: 39 milligrams
Sodium: 196 milligrams
Total Carbohydrate: 12 grams
Dietary Fiber: 2 grams
Sugars: 3 grams
Protein: 15 grams
