Source: dLife

A low-carb French feast of steak in mushrooms and red wine - tres bon!

Servings

0.75 cup Wine, red, Pinot Noir, 5 fl ounce serving (or any dry red wine)
1 lb top sirloin steak, lean , cut into chunks
3 turkey bacon
0.5 medium onions , chopped
2 medium garlic cloves , minced
1 cup sliced carrots , chopped
1 cup fresh chopped celery , chopped
1 tbsp fresh thyme , chopped
14 oz fat free unsalted beef broth
8 oz fresh mushroom slices
1 medium tomatoes , diced

1 Pour wine over steak, then refrigerate for 30 minutes.
2 Brown bacon in cooking-spray-coated Dutch oven for approximately 3 minutes on each side.
3 Remove bacon from heat and allow to cool. Crumble and set aside.
4 Remove 3 tablespoons of red wine from the marinating steak. Deglaze the pan, cooking for 1 minute on high heat, while scraping the bottom of the pan.
5 Add the beef and cook for 5 minutes (or until browned). Remove the beef and set it aside.
6 Add the onion, garlic, carrots, celery, thyme, and beef broth. Reduce heat, cover the pan, and simmer for 20 minutes, stirring occasionally.
7 Add the mushrooms, diced tomatoes, crumbled bacon, and beef. Increase to medium heat and cook for ten additional minutes.

Serve the French Beef Bourguignon over a garlic-toasted slice of French bread for that true Paris feel.