Beef Bourguignon

• 2 tablespoons all-purpose flour
• Pepper to taste
• 1 pound boneless lean beef chuck roast, all visible fat discarded, cut into 1-inch cubes
• Cooking spray
• 1 teaspoon canola or corn oil
• 1/4 cup chopped onion
• 1 medium garlic clove, minced
• 1 pound small whole button mushrooms
• 3 medium tomatoes, finely chopped, or 1 14.5-ounce can no-salt-added diced tomatoes, undrained
• 1 1/2 cups water (plus more as needed)
• 1/2 cup dry red wine (regular or nonalcoholic)
• 1 1/2 tablespoons salt-free herb seasoning blend
• 4 medium potatoes, peeled and coarsely diced (about 3 cups)
• 4 medium carrots, coarsely diced

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)