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Slow-Cooked Beef Burgundy

Prep time 10 mins
Cook time 6 hrs
Yield

8 servings.

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon minced garlic (about 2 cloves)
  • 2 pounds lean, boneless round steak, cut into 1 1/2-inch pieces
  • Vegetable cooking spray
  • 3/4 cup dry red wine
  • 3/4 cup canned no-salt-added beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  • 8 ounces baby carrots (about 40 small)
  • 1 large onion, cut into eighths
  • 1 bay leaf
  • 1 (8-ounce) package presliced fresh mushrooms
  • 1/2 (12-ounce) package yolk-free medium egg noodles

Nutrition Information

  • calories 299
  • caloriesfromfat 16 %
  • fat 5.3 g
  • satfat 1.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 30.8 g
  • carbohydrate 26.7 g
  • fiber 2.6 g
  • cholesterol 65 mg
  • iron 0.0 mg
  • sodium 232 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag; add beef, and seal bag. Shake to coat beef.

  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook 10 minutes or until browned on all sides, stirring often.

  3. Transfer beef to a 4-quart electric slow cooker coated with cooking spray. Add wine and next 6 ingredients; toss well. Cover and cook 6 hours on high setting or 8 to 10 hours on low setting until meat is tender and sauce thickens. Add mushrooms 1 hour before cooking is completed. Remove and discard bay leaf. Stir thoroughly.

  4. Ten minutes before sauce is done, cook noodles according to package directions, omitting salt and fat; drain. Place 1/2 cup noodles on each of 8 individual serving plates. Spoon beef mixture evenly over hot noodles.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook