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Beef Bourguignon
Yield: 8 servings
1
3
2
1
1
1
1
4
1
1
8
2
2
1
1/2 cups dry red wine
tablespoons extra virgin olive oil
tablespoons dry minced onion
teaspoon thyme
tablespoon parsley flakes
bay leaf
/2 teaspoon pepper
pounds stew beef, 1−inch cubes
/3 cup flour
teaspoon salt
slices bacon, diced
4 small white onions
garlic cloves, minced
pound mushrooms, quartered
Thoroughly combine first 7 ingredients; add beef and marinate at least 3 hours at room temperature,
or overnight in refrigerator.
Drain meat reserving 1 cup of marinade. Place meat in removable liner of slow cooker; sprinkle with
flour and salt and toss to coat meat.
Fry bacon; fry onions in bacon fat until slightly brown, add garlic and fry for 30 seconds; remove
onions, garlic and bacon with slotted spoon and add to meat in liner.
Sauté mushrooms in remaining bacon fat (add butter if needed). Remove mushrooms with slotted
spoon and add to meat−onion mixture. Pour reserved 1 cup of marinade over all. Place liner in base.
Cover and cook on AUTO for 6−7 hours; or LOW for 8−10 hours; or HIGH for 4−5 hours.
Per Serving: 894 Cal (63% from Fat, 32% from Protein, 5% from Carb); 69 g Protein; 60 g Tot Fat;
1
1 g Carb; 2 g Fiber; 65 mg Calcium; 9 mg Iron; 546 mg Sodium; 232 mg Cholesterol
Beef Bourguignon
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