Braised Beef with Red Wine
Although not exactly beef bourguignon, I would say this is a first cousin. Because it is rich and filling, I look forward to this kind of meal on a cold winter’s day, curled up reading a book while the house fills with the aroma of stewing beef.
- 1 pound stewing beef, cubed
- 1 tablespoon all-purpose flour
- 1 tablespoon vegetable oil, divided
- 3 cups sliced mushrooms
- 1½ cups coarsely chopped onions
- 1½ to 2 cups water
- ½ cup sliced carrot
- 1 bay leaf
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¹⁄³ cup red wine
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon ground black pepper
- Salt to taste
1 Dredge the beef in the flour.
2 In a 2-quart pot, heat 2 teaspoons of the oil over medium-high heat. Add the beef and cook, turning, until browned on all sides, about 5 minutes. Remove beef from pot. Add remaining teaspoon of oil, then add mushrooms and onions. Cook, stirring, until softened, about 4 minutes.
3 Add 1½ cups water; bring to a boil over medium-high heat. Add the beef, carrot, bay leaf, rosemary, and thyme; return to a boil. Reduce heat and simmer, covered, 1½ hours. Uncover and simmer 40 minutes longer or until beef is almost tender.
4 Add the wine, parsley, pepper, and salt; return to a boil. Reduce heat and simmer, covered, 30 to 40 minutes longer or until beef is tender, adding more water if necessary. Discard bay leaf before serving.
Diabetic Exchanges: 3 meat; 1¾ vegetable; 3¾ fat
LOW PROTEIN: Decrease beef to ½ pound; add 2 cups celery cut into 1-inch pieces when you
add the carrot. Add 2 cups sliced zucchini when you add the wine.
Diabetic Exchanges: 1 bread; 1½ lean meat; 2¼ vegetable; 2½ fat
Tagged: diabetes recipes