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Nutrition Facts
Serving Size
1/6 of recipe
Calories
319
Total Fat
9.5 g
Saturated Fat
3 g
Sodium
489 mg
Total Carbohydrate
17 g
Dietary Fiber
3.5 g
Protein
29.5 g
Ingredients and Preparation
Ingredients
Measures
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
Bay leaf
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
Directions
- 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.