Boeuf Bourguignon (Weight Watchers)
- Ready In:
- 2hrs 10mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 lbs boneless bottom round roast, trimmed and cut into 3/4-inch cubes
- 1⁄4 cup all-purpose flour
- 1 tablespoon olive oil
- 1 (14 1/2 ounce) can low sodium beef broth
- 1 cup red wine
- 1 (16 ounce) package frozen pearl onions
- 1 (10 ounce) package cremini mushrooms
- 2 tablespoons tomato paste
- 4 garlic cloves, chopped
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 lb carrot, thickly sliced
- 2 tablespoons chopped fresh flat-leaf parsley
directions
- Toss beef and flour in medium bowl until evenly coated. Heat oil in large Dutch oven over medium-high heat. Add beef, in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes. Transfer to medium with slotted spoon.
- Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaf, salt and pepper; bring to boil, scraping up browned bits from bottom of pot. Stir in beef and reduce heat. Cover and simmer 1 hour. Stir in carrots, Cover and simmer until beef and vegetables are fork-tender, about 30 minutes. Serve sprinkled with parsley.
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Reviews
-
So, here are the mods.. 3 TB olive oil, 2.5 C. red wine, and ANY mushrooms will do, I used canned and drained. The flavor was absolutely stunning, and I put all into a crockpot after i browned the beef and made the rue as directed. It loses a bit of flavor in a crockpot, so please follow cooking directions in the recipe for best results. (if you do use a crockpot, reserve one cup of wine until one hour before serving and add that back in...)
RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
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