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Burgundy Beef Stew

 Burgundy Beef Stew
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.
6 ServingsPrep: 25 min. Cook: 8 hours

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

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Burgundy Beef Stew (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.