Beef Burgundy Made Lighter

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 2 1/2 lbs lean beef, cubed
• cooking spray
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 garlic clove, minced
• 2 cups red burgundy wine
• water
• 1 teaspoon cornstarch
• 2 sprigs celery leaves
• 2 sprigs fresh parsley
• 1 small bay leaf
• 1 pinch thyme
• 1/8 cup bacon bits
• 12 small onions
• 1/2 lb fresh mushrooms, sliced
• 2 teaspoons lemon juice
• parsley, chopped

Recipe

• 1 preheat oven to 350°f.
• 2 spray skillet with non-stick spray, heat and add beef browning quickly on all sides.
• 3 transfer meat to oven-proof container and add salt, pepper, garlic, wine and 1 cup of water - mixed with cornstarch (or enough to cover meat).
• 4 bring mixture to a boil.
• 5 tie the sprigs of celery and parsley together with string for thread.
• 6 add celery/parsley bundle, bay leaf and thyme to pan.
• 7 cover tightly and place in oven for 2 hours or until meat is tender.
• 8 skim off fat and remove the celery, parsley and bay leaf.
• 9 spray skillet again and add onions and cook until lightly browned, stirring gently.
• 10 add onions and bacon bits to meat mixture.
• 11 recover and put back in oven for an additional 15 minutes.
• 12 spray skillet and add mushrooms and lemon juice(you may add a little water if needed.).
• 13 cook gently for about 2 minutes.
• 14 sprinkle mushrooms and chopped parley over beef mixture.
• 15 serve immediately.