Recipe Of The Week...

Boeuf Bourguignon

Ingredients:
2 lbs bottom round roast, trimmed and cut into 1/4-inch cubes
1/4 cup all purpose flour
1 Tbsp olive oil
1 (14 1/2-oz. beef broth)
1 cup red wine
1 (16 oz. pkg) frozen pearl onions ( I used fresh and thought they tasted soooo much better)
1 (10 oz. pkg) cremini mushrooms (I could not find these so I used Shitake)
2 Tbsp. tomato paste
4 garlic cloves, chopped
1 Tbsp. chopped fresh thyme
1 bay leaf
1/2 tsp. salt
1/4 tsp black pepper
1 lb. carrots, thickly sliced
2 Tbsp. chopped fresh flat parsely

1. Toss beef in flour in medium bowl until evenly coated. Heat oil in large Dutch Oven over medium high heat. Add beef, in batches in necessary, and cook, turning occasionally, until browned, about 6 minutes. Transfer to a medium bowl with a slotted spoon.

2. Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaf, salt, and pepper. Bring to a boil, scraping up browned bits from bottom of pot. Stir in beef and reduce heat. Cover and simmer for 1 hour.

3. Stir in carrots. Cover and simmer until beef and vegetables are fork-tender, about 30 minutes.

A great addition is a pound of parsnips with the carrots. I was going to do this but the ones at the store did not look all that great, but I am going to try this for next time.

(Weight Watchers Magazine, January-Febuary 2010)