Beef Bourguignon - 12g Carbs, 2g Fiber
From WebMD
This is a light version of the wonderfully elegant (and
potentially romantic) French classic. Serve it with crusty
whole-wheat French or sourdough bread.
8 slices Louis Rich Turkey Bacon
2 tsp canola oil
2 lb beef tip sirloin (or similar cut), trimmed of visible fat
and cut into 1-inch chunks
1/3 cup plus 2 Tbsp Wondra quick-mixing flour (divided use)
16 small white onions
1 1/2 cups baby carrots (or 2 small carrots, chopped)
2 Tbsp brandy
3 garlic cloves, crushed or minced
3/4 tsp salt (optional)
1/2 tsp thyme leaves, crushed
1/4 tsp pepper
1 bay leaf
1 cup red Burgundy wine
1 cup low-sodium beef broth
3/4 lb sliced mushrooms
In large, nonstick frying pan over medium-low heat, cook bacon
strips until just crisp (you can use the microwave instead,
cooking 4 strips at a time on a double thickness of paper
towels for about 4 minutes). Break up into bits.
Put 1/3 cup Wondra flour in a medium-sized bowl or large Ziploc
bag. Add beef chunks and coat well with flour. Heat oil over
medium-high heat in the frying pan. Add beef chunks, spray the
top with canola cooking spray, and cook, turning until browned
on all sides.
Put the browned beef and remaining ingredients in slow cooker.
Stir, and then cook on LOW until beef is cooked throughout and
onions are fork-tender (about 10 hours). Serve with bread,
if desired.
Yield: 8 servings
Per serving:
277 Calories, 30g Protein, 12g Carbs, 2g Fiber,
8.8g Fat (2.5g Saturated Fat, 3.6g monounsatfat,
1.4g Polyunsat Fat), 81mg Cholesterol, 266mg Sodium,
Calories from fat: 28%