Burgundy Beef Stew

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Category : Meat

Recipe : Burgundy Beef Stew

Makes 4 servings

Serve this fragrant, savory classic with the best crusty bread you can find, a green
salad and a glass of dry red wine.

4 cups whole small mushrooms, woody ends trimmed
2 cups pearl onions
1 medium onion, minced
1 large garlic clove, minced
15 ounces boneless lean beef loin or round, cut into 2" cubes
8 fluid ounces (1 cup) dry red wine
1 cup low-sodium beef broth
2 slices crisp-cooked bacon, crumbled
1 bay leaf
1/2 teaspoon dried rosemary leaves, crumbled
1/4 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
Pinch ground nutmeg
2 teaspoons all-purpose flour

In large nonstick saucepan, combine mushrooms, pearl onions, minced onion and
garlic; cook over medium heat, stirring frequently, 8-10 minutes, until minced
onion is golden brown. Remove vegetable mixture from saucepan; set aside.
In same saucepan, cook beef over medium heat, stirring frequently, 8-10 minutes,
until browned on all sides and cooked through. Add wine, broth, bacon, bay leaf,
rosemary, thyme, pepper and nutmeg; bring liquid to a boil. Reduce heat to low;
simmer, covered, stirring occasionally, 1 1/2-2 hours, until beef is very tender.
Add reserved vegetables to beef mixture; simmer, covered, 10 minutes, until
mixture is heated through.
In small bowl, combine flour and 1/4 cup cold water, stirring until flour is
dissolved. Stir dissolved flour into beef mixture; simmer, uncovered, stirring
frequently, 10-15 minutes, until vegetables are tender and mixture is slightly
thickened. Remove and discard bay leaf. Divide evenly among 4 bowls and serve.

SERVING (1 1/4 CUPS) PROVIDES: 3 1/4 Vegetables, 3 Proteins, 80 Optional
Calories.

PER SERVING: 284 Calories, 8 g Total Fat, 3 g Saturated Fat, 65 mg Cholesterol, 146
mg Sodium, 16 g Total Carbohydrate, 2 g Dietary Fiber, 28 g Protein, 60 mg Calcium