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Beef Burgundy for the Slow Cooker
Source: dLife

Delicious steak, cubed, with mushrooms, and carrots cooked slowly to perfection and served over noodles.

Rating:
Prep Time: 15 minutes
Cook Time: 6 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 355.7
Total Carbs 30.5 g
Dietary Fiber 2.5 g
Sugars 3.7 g
Total Fat 7.1 g
Saturated Fat 1.8 g
Unsaturated Fat 0.4 g
Potassium 220.1 mg
Protein 36.7 g
Sodium 391.5 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 3 1/2 Meat , 2 1/2 Starch , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0 1/4 cup  white all purpose flour
0 1/2 tsp  salt
0 1/2 tsp  black pepper
2 lb  top round steak, lean
1 tsp  minced garlic
0 3/4 cup  red wine
0 3/4 cup  fat free unsalted beef broth
1 tbsp  tomato paste
1 tbsp  fresh thyme
8 oz  baby carrots
1 each  large onion
1 each  bay leaf
8 oz  fresh mushrooms
4 cup  Pasta, egg, enriched, cooked with salt
Directions
  1. In a gallon size zip top plastic bag, mix together the flour, salt, and pepper; add beef and shake to coat.
  2. Heat a large nonstick pan over medium high heat, add garlic and beef and cook until brown on all sides, about 10 minutes, stir often.
  3. Place beef into a 4 quart electric slow cooker and add wine, broth, paste, thyme, carrots, onion, and bay leaf.
  4. Cover and cook on high setting for 5 hours, add in mushrooms after the 5 hours then cook another hour.
  5. Serve over 1/2 cup of noodles.

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