Beef Burgundy

By Walter J. Pories, MD | East Carolina University | Greenville, NC

Servings: 6 | Prep Time: 25 | Cook Time: 2½ hours

Calories: 147 | Total Fat: 22g | Total Carbs: 8g | Protein: 32g

Ingredients:

2 lb. beef stew, lean

3 tbsp. olive oil

½ c. onions, diced

½ c. peppers, diced

½ c. carrots, sliced

2 garlic cloves

½ bottle red wine

2 envelopes aux ju gravy mix or 2 tbsp. beef base

1 jar small onions, drained

10 sliced mushrooms

Instructions:

In an oven proof skillet or pot, sauté the beef in the olive oil, remove when brown and then use the liquid to caramelize the peppers and onions. Replace the meat, add the red wine and either the gravy mix or the beef base, bring to a boil, cover and let it simmer in the oven at 250°F for two hours. Add in jar of onions and fresh sliced mushrooms about ½ hour before serving.

Comments:

A little will go a long way. This will easily serve six when spooned over rice or quinoa. Goes well with frozen peas. Can be made several days ahead and will gain in flavor over time.