Burgundy Beef Stew Recipe

Burgundy Beef Stew Recipe photo by Taste of Home

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Mindy Ilar’s stew brims with home-cooked comfort. The St. Albans, West Virginia cook dresses up the dish with sirloin, turkey bacon and a variety of herbs, making it special enough for company.

This recipe is:

Healthy

Diabetic Friendly

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Burgundy Beef Stew Recipe

Prep: 25 min. Cook: 8 hours

Yield: 6 Servings

25 480 505

Ingredients

1/2 cup all-purpose flour
1 pound beef top sirloin steak, cut into 1/2-inch pieces
3 turkey bacon strips, diced
8 small red potatoes, halved
2 medium carrots, cut into 1-inch pieces
1 cup sliced fresh mushrooms
3/4 cup frozen pearl onions, thawed
3 garlic cloves, minced
1 bay leaf
1 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup reduced-sodium beef broth
1 cup Burgundy wine or additional reduced-sodium beef broth
6 cups hot cooked egg noodles

Directions

Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet coated with cooking spray, brown beef and bacon in batches on all sides.
Place beef and bacon in a 5-qt. slow cooker. Stir in the vegetables, garlic, seasonings, broth and wine.
Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf. Thicken cooking juices if desired. Serve with noodles. Yield: 6 servings.

Nutritional Facts 1 cup stew with 1 cup noodles equals 388 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 434 mg sodium, 49 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 starch, 3 lean meat.

Originally published as Burgundy Beef Stew in Light & Tasty February/March 2008, p48