Beef Burgundy
6 Green, 6 Blue, and 6 Purple points per serving.
Makes: 4 servings
Calories: 268
Ingredients
- 1/2 tablespoon extra virgin olive oil
- 1 pound lean trimmed boneless chuck steak, cut into 1-inch cubes
- 1 tablespoon flour
- 1 cup red cooking wine
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground thyme
- 1/4 teaspoon pepper
- 1 small onion, cut into 1-inch pieces
- 1 large or 2 small carrots, cut into 1-inch pieces (about 4-6 ounces in total)
- 1 (10 ounce) package mushrooms, sliced
Instructions
- Heat oil over medium-high heat in a medium sauté pan. Add meat to the pan and cook 5-6 minutes, or until the outside is browned, mixing occasionally.
- Toss flour in with beef and mix until all of the pieces are lightly coated.
- In a slow cooker, whisk together cooking red wine, tomato paste, garlic, salt, thyme, and pepper.
- Add beef, onion, carrots, and mushrooms to the slow cooker and mix together with the red wine sauce.
- Cook on HIGH for 3-4 hours or on LOW for 6-7 hours.
- Can be served alone or with egg noodles, mashed potatoes, peas, or green beans, etc.