Beef Bourguignon

Ingredients

3 pounds boneless beef sirloin steak, 1/2 thick trimmed, and
cut into 1/2 pieces
1/2 cup all-purpose flour
4 slices bacon diced
2 medium carrots diced
8 small new red potatoes unpeeled, and
cut into quarters
8 mushrooms - (to 10) sliced
20 pearl onions - (to 24)
3 garlic cloves minced
1 bay leaf
1 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
Freshly-ground black pepper to taste
2 1/2 cups Burgundy wine
= (or beef broth)

Method

Slow Cooker Directions: Coat beef with flour, shaking off excess. Set aside.

Cook bacon in large skillet over medium heat until partially cooked. Add beef; cook until browned. Remove beef and bacon with slotted spoon.

Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, thyme, salt, pepper, beef and bacon mixture and wine in slow cooker. Cover and cook on Low 8 to 9 hours or until beef is tender. Remove and discard bay leaf.

This recipe yields 10 to 12 servings.

Exchanges Per Serving: 1 Starch, 3 Meat, 1/2 Fat.

Nutrition Facts: Calories 268; Calories from fat 23%; Total Fat 7g; Saturated Fat 3g; Protein 26g; Carbohydrates 14g; Cholesterol 73mg; Sodium 287mg; Dietary Fiber 1g.

Yield

1


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