|Serving Size||1/6 of recipe|
|Total Fat||9.5 g|
|Saturated Fat||3 g|
|Total Carbohydrate||17 g|
|Dietary Fiber||3.5 g|
|Olive oil||2 teaspoons|
|Beef bottom round, trimmed and cut into 1-inch cubes||1 ½ pounds|
|Mushrooms, cleaned and quartered||8 ounces|
|Medium yellow onion, chopped||1|
|Freshly ground pepper to taste|
|Whole wheat flour||3 tablespoons|
|Burgundy wine (can also use Cabernet)||2 cups|
|Beef broth||3 cups|
|Tomato paste, no salt added||3 tablespoons|
|Fresh rosemary sprig||1|
|Firmly packed brown sugar||1 tablespoon|
|Medium carrots, peeled, quartered, and sliced into 2-inch long pieces||4|
|Fresh pearl onions, peeled||1 cup|
|Flat-leaf parsley, chopped||¼ cup|
- Preheat oven to 350˚F.
- Heat oil in a Dutch oven or large ovenproof pot over medium-high heat. Add meat and cook until browned on all sides. Add mushrooms, onion, and pepper, and sauté until onion is tender, about 5 minutes. Add flour and cook for 2-3 minutes more.
- Add wine, broth, tomato paste, rosemary, bay leaf, and brown sugar. Scrape up any browned bits from the bottom of the pot and bring to a simmer.
- Cover the pot and transfer to the oven. Bake for 1½ hours. Remove pot from oven and add the carrots and pearl onions. Bake uncovered for another 30 minutes, until carrots and meat are tender. Garnish with parsley and serve.
3.5 lean meats; 2 vegetables; ½ starch
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