Beef Bourguignon Stew Low Fat

Beef Bourguignon Stew Low Fat

INGREDIENTS:

• 750 gr lean beef, cut into bite size cubes
• 500 gr potatoes, peeled and chopped into large cubes
• 2 carrots, chopped 
• 2 stalks celery, thickly sliced
• 3 tablespoons extra virgin olive oil, divided
• 1 whole sprig rosemary
• 1 teaspoon dry oregano
• 200gr white button mushrooms, sliced
• 3 thyme sprigs
• 1 bay leaf
• 2 cloves garlic, minced
• 3 tablespoons white whole wheat flour or all purpose flour
• 1 cup low-sodium beef stock
• 750 ml pinot noir
• 1 medium yellow or white onion, diced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

METHOD:

1. Sprinkle beef cubes with 1/2 teaspoon salt and 1/2 teaspoon pepper. 
2. Dredge in flour to coat.
3. Put 1/2 tablespoon of olive oil in the pan over medium high heat. Add half the beef cubes and brown on all sides, for about 5 minutes. It is not necessary to cook the beef all the way through, just sear the outsides. Repeat with the second batch. Set the beef aside.
4. In the same pan that the beef was browned in, add 1/4 cup of the wine and scrape the bottom, allowing some of the liquid to evaporate. 
5. Add herbs, mushrooms, diced onion, celery, carrots, and 1 more tablespoon of olive oil and cook for about 5 minutes. 
6. Add garlic and cook for an additional 30 seconds.
7. Pour everything from the pan into the slow cooker. 
8. Add the rest of the wine, the stock, the rest of the salt, the bay leaf, the potatoes, and beef cubes. 
9. Cook on for 4- 5 hours
10. Enjoy!

Adapted from: SkinnyMs