Beef Bourguignon

  1. In a large bowl, stir together the flour and pepper.
  2. Add the beef, turning to coat and shaking off the excess.
  3. Lightly spray a Dutch oven with cooking spray.
  4. Heat the oil over medium-high heat, swirling to coat the bottom.
  5. Cook the beef for 1 to 2 minutes, stirring frequently.
  6. Stir in the onion and garlic.
  7. Cook for 3 minutes, or until soft, stirring frequently.
  8. Stir in the mushrooms.
  9. Cook for 1 to 2 minutes, or until they absorb the liquid in the pot.
  10. Stir in the tomatoes, water, wine, and herb seasoning blend.
  11. Reduce the heat and simmer, covered, for 2 hours, stirring occasionally and adding water if needed to keep the bottom of the pot covered.
  12. Stir in the potatoes and carrots.
  13. Simmer, covered, for 30 minutes, or until the beef and vegetables are tender.
  14. Omit the cooking spray and oil.
  15. Put the coated beef cubes in a 3 1/2- or 4-quart slow cooker.
  16. Add the remaining ingredients and cook, covered, on high for 4 to 5 hours or on low for 8 to 9 hours, or until the beef and vegetables are tender.
  17. If you prefer, replace the herb seasoning blend with a combination of 1 tablespoon snipped fresh parsley; 1/4 teaspoon dried thyme, crumbled; 1/4 teaspoon dried basil, crumbled; 1/4 teaspoon dried oregano, crumbled; 1/8 teaspoon dried rosemary, crushed; and 1/8 teaspoon dried marjoram, crumbled.
  18. (Per serving)
  19. Calories: 174
  20. Total fat: 3.0g
  21. Saturated: 1.0g
  22. Trans: 0.0g
  23. Polyunsaturated: 0.5g
  24. Monounsaturated: 1.5g
  25. Cholesterol: 22mg
  26. Sodium: 50mg
  27. Carbohydrates: 23g
  28. Fiber: 3g
  29. Sugars: 5g
  30. Protein: 15g
  31. Calcium: 42mg
  32. Potassium: 822mg
  33. 1 starch
  34. 2 vegetable
  35. 1 1/2 lean meat

flour, pepper, lean beef, cooking spray, corn oil, onion, garlic, button mushrooms, tomatoes, water, red wine, salt, potatoes, carrots

Taken from www.epicurious.com/recipes/food/views/beef-bourguignon-392102 (may not work)

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