BEEF BOURGUIGNON

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 5 medium onions
  • 1/2 lb fresh mushrooms, sliced
  • 2 tsp olive oil
  • 2 lbs round steak, trimmed of all visible fat and cut into cubes
  • 1/4 tsp dried marjoram
  • 1/4 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 2 TBS cornstarch
  • 2 TBS cold water
  • 1 1/2 cups red burgundy wine or beef stock (I used beef stock)
  • 3/4 cup beef stock or low sodium beef bouillon

Directions

  • Brown onions and mushrooms in oil; cook and stir until tender. Remove from skillet and set aside. Brown meat in the same skillet. Sprinkle marjoram, garlic, basil, salt and pepper over meat.
  • In a small bowl mix cornstarch and water to form a paste. Stir cornstarch paste into skillet. Bring to a boil, stirring constantly; cook and stir 1 additional minute. Stir in wine or stock. Add beef broth.
  • Cover and simmer for 1 1/2 to 2 hours until meat is tender. Stir in onions and mushrooms; heat through.

Notes

This is a very healthy recipe that I got from a book called Eat Well, Live well.

Categories: Beef  Dinner  Low Fat  Low Sodium 

Author Credit: Pamela Smith

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