WW BEEF BURGUNDY (8 POINTS)
Make and share this WW Beef Burgundy (8 points) recipe from Food.com.
Provided by ChipotleChick
Categories Steak
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat from steak and cut into 1 1/2 inch cubes.
- Heat a large skillet on medium high heat.
- Add steak and saute until browned (about 5 minutes).
- Place in crockpot.
- Put sliced onion and garlic in same unwashed skillet, and coat with cooking spray.
- Saute 5 minutes, or until tender.
- Sprinkle flour on them and cook another minute, stirring occasionally.
- Add broth, wine, and tomato paste, stirring constantly.
- Cook about 1 minute, or until thick.
- Add whole onions, thyme, mushrooms, salt, pepper, and bay leaf.
- Pour into crockpot over beef.
- Cover and cook on high 1 hour.
- Reduce to low and cook an additional4 1/2 hours.
- Discard bay leaf and serve over egg noodles.
- Serving size is a cup beef mixture and 1/2 cup noodles.
Nutrition Facts : Calories 488.8, Fat 17, SaturatedFat 6.2, Cholesterol 115.4, Sodium 573.1, Carbohydrate 38.1, Fiber 3.5, Sugar 5.7, Protein 41.3
BOEUF BOURGUIGNON (WEIGHT WATCHERS)
Just like Julia...if you liked the movie, you'll love the recipes. Weight Watchers has updated the beloved chef's timeless classics, keeping the French flavor, but trimming the fat. The original: 17 Points values - WW remake: 8 Points values. So why not serve a few of your favorites when you host a Julia-inspired Oscar fete this year? Bon appetit!
Provided by Crafty Lady 13
Categories Roast Beef
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Toss beef and flour in medium bowl until evenly coated. Heat oil in large Dutch oven over medium-high heat. Add beef, in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes. Transfer to medium with slotted spoon.
- Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaf, salt and pepper; bring to boil, scraping up browned bits from bottom of pot. Stir in beef and reduce heat. Cover and simmer 1 hour. Stir in carrots, Cover and simmer until beef and vegetables are fork-tender, about 30 minutes. Serve sprinkled with parsley.
BEEF BOURGUIGNON
The secret to this super-rich beef casserole is to use all wine and no stock. Our ultimate beef bourguignon recipe is an instant comforting classic, full of satisfying flavours.
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h15m
Number Of Ingredients 14
Steps:
- Tip 1.6kg braising steak, cut into large chunks, into a large bowl with 3 bay leaves, a small bunch of thyme, 2 bottles cheap red wine and some pepper, then cover and leave in the fridge overnight.
- Heat oven to 200C/180C fan/gas 6.
- Place a colander over another large bowl and strain the marinated meat, keeping the wine.
- Heat 1 tbsp oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
- Heat 1 tbsp oil in a large casserole and fry 3 large or 6 normal carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour for 1 min, then add 1 tbsp tomato purée.
- Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
- Transfer to the oven and bake for 2 hrs until the meat is really tender. Cool. Will freeze for up to 3 months.
- To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through.
- Meanwhile, heat a small knob of butter in a frying pan and add 300g bacon lardons and 500g peeled pearl onions or small shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
- Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.
Nutrition Facts : Calories 767 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 2.09 milligram of sodium
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- Heat the oil in a large nonstick skillet over medium heat. Add the beef, then sprinkle with the salt and pepper. Cook, turning occasionally, until browned, about 6 minutes.
- Transfer the beef to a slow cooker. Add broth, wine, potatoes, mushrooms, onions, garlic, thyme, and bay leaf. Cover and cook until the meat and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
- About 20 minutes before the cooking time is up, combine the flour, water, and seasoning sauce in a small bowl until smooth; stir in about 1⁄4 cup of the hot liquid from slow cooker until blended. Stir flour mixture into the slow cooker. Cover and cook on high, until mixture simmers and thickens, about 15 minutes. Discard the bay leaf. Stir in the parsley just before serving. Yields 1 1/2 cups per serving.
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