Serving Size 1/6 of recipe
Total Fat 9.5 g
Saturated Fat 3 g
Sodium 489 mg
Total Carbohydrate 17 g
Dietary Fiber 3.5 g
Protein 29.5 g
Ingredients and Preparation
Olive oil 2 teaspoons
Beef bottom round, trimmed and cut into 1-inch cubes 1 ½ pounds
Mushrooms, cleaned and quartered 8 ounces
Medium yellow onion, chopped 1
Freshly ground pepper to taste
Whole wheat flour 3 tablespoons
Burgundy wine (can also use Cabernet) 2 cups
Beef broth 3 cups
Tomato paste, no salt added 3 tablespoons
Fresh rosemary sprig 1
Bay leaf 1
Firmly packed brown sugar 1 tablespoon
Medium carrots, peeled, quartered, and sliced into 2-inch long pieces 4
Fresh pearl onions, peeled 1 cup
Flat-leaf parsley, chopped ¼ cup
- Preheat oven to 350˚F.
- Heat oil in a Dutch oven or large ovenproof pot over medium-high heat. Add meat and cook until browned on all sides. Add mushrooms, onion, and pepper, and sauté until onion is tender, about 5 minutes. Add flour and cook for 2-3 minutes more.
- Add wine, broth, tomato paste, rosemary, bay leaf, and brown sugar. Scrape up any browned bits from the bottom of the pot and bring to a simmer.
- Cover the pot and transfer to the oven. Bake for 1½ hours. Remove pot from oven and add the carrots and pearl onions. Bake uncovered for another 30 minutes, until carrots and meat are tender. Garnish with parsley and serve.