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Beef & Portobello Bourguignon
Nb persons: 4
Yield: 1/4 recipe
Preparation time: 30 mins
Total time: 4 hr.
Source: Slow Cooker Magazine
1 lb. | boneless beef chuck, trimmed and cut into 1" cubes |
1 | onion, chopped, (about 1 lb.) |
2 cloves | garlic, crushed |
3 T | flour |
2 cups | red wine, dry |
1 lb. | carrots, cut into 1" chunks |
30 oz. | mushrooms, cut into 1/4" slices |
2 t | fresh rosemary |
Season beef with 1/4 t salt & 1/4 t pepper. Brown evenly over med-high heat. Remove.
Add onion and garlic; cook until tender. Add flour and cook 1 min. stirring constantly. Gradually add wine and 1 cup water. Heat to boil. Add carrots and beef. Cover and place in oven (dutch oven). Bake 1-1.25 hours until beef is tender. Uncover and stir in mushrooms; cook until tender. Stir in 1/2 t salt and 1/2 t pepper. Garnish with rosemary.
Nutritional information: 1/4 recipe. Calories: 440; 33 g protein; 37g carb; 18g fat (7g sat); 8 g fiber; 73 mg chol; 730 mg na.
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