A famous French dish, beef bourguignonne is often made with a dry red wine, such as burgundy. If desired, substitute dry red wine for half the beef stock.
Makes 4 servings
|1||beef eye of round roast, cut into 1-1/2-inch cubes (about 1 pound)|
|3||to 4 tablespoons all-purpose flour|
|1||tablespoon olive or vegetable oil|
|1||teaspoon dried oregano leaves|
|1||teaspoon dried marjoram leaves|
|1||teaspoon dried thyme leaves|
|1||can (14-1/2 ounces) beef broth|
|3||cups sliced mushrooms|
|2||cups sliced carrots|
|Black pepper (optional)|
|8||ounces uncooked fettuccine, cooked and kept warm|
- Coat beef with flour. Heat oil in large heavy-duty saucepan over medium heat until hot. Add beef; cook until browned. Add oregano, marjoram, thyme and bay leaves; cook 1 minute.
- Add beef broth to saucepan; bring to a boil. Reduce heat; simmer, covered, about 1 hour or until beef is tender. Add vegetables; simmer, covered, 25 to 30 minutes or until beef and vegetables are tender. Remove and discard bay leaves. Season to taste with salt and pepper, if desired. Serve over hot cooked pasta.
|Serving Size:||1/4 of beef mixture with 1 cup cooked pasta (without added salt and pepper seasonings)|
|Saturated Fat||2 g|
|Total Fat||9 g|
|Calories from Fat||17 %|
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