Thursday, February 11, 2010

Cook like Julia without all the fat

This is another yanked off the WW boards, will probably be deleted soon since its apparently in the WW cookbook this month.

Prep: 25 minutes Cook: 1 hr 45 min
Serves 6

*2 lbs bottom round roast, trimmed and cut into 3/4 inch cubes
*1/4 cup AP flour
*1 TBS olive oil
*1 14.5 ounce can low sodium beef broth
*1 cup red wine
*1 16 ounce pkg frozen pearl onions
*10 ounces cremini mushrooms, quartered
*2 TBS tomato paste
*4 cloves garlic, chopped
*1 TBS fresh thyme, chopped
*1 bay leaf
*1/2 tsp salt
*1/4 tsp pepper
*1 lb carrots, thickly sliced
*2 TBS chopped fresh flat leaf parsley

1. Toss beef cubes and flour in a bowl til evenly coated. Heat oil in a large Dutch oven over med-hi heat. Add beef, in batches if necessary, and cook until browned, about 6 minutes. Transfer to a 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 any bits from bottom of the pan. Stir in beef and reduce heat. Cover and simmer 1 hour.

3. Stir in carrots. Cover and simmer again for 30 minutes. Serve sprinkled with chopped parsley.

Per serving (1 1/3 cups) 381 calories, 9g fat, 376 mg sodium, 24 g carbs, 4 g fiber, 49 g protein

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