Serves: 8
Total Calories: 234
1. Fry bacon in 6- or 8-quart Dutch oven over medium-low heat until crisp remove, drain, and set aside. Add 1 tablespoon each butter and oil to bacon fat. Stir in chopped onions and brown evenly remove with slotted spoon and set aside.
2. Dredge beef cubes in a mixture of flour, salt, and 1/2 teaspoon pepper. Brown beef on all sides in hot fat, 1/2 pound at a time add 2 tablespoons each butter and oil as needed to Dutch oven. As meat is browned remove and set aside.
3. Sauté carrots, 1/4 cup parsley, and thyme in fat in Dutch oven, stirring frequently, for 5 minutes. Add browned onions, bay leaf, wine, beef bouillon, 4 cups water, tomato paste, pepper, and meat cubes with juice bring to boil.
4. Cover and bake in preheated 325° F oven for 1 1/2 hours. Add white onions and remaining 1/2 cup water stir gently. Cover and bake for 1 hour longer or until meat is tender and onions cooked. Check once or twice during cooking stir gently, and add more water if mixture seems too thick.
5. Meanwhile, heat remaining 1 tablespoon butter and oil. Sauté mushrooms, stirring frequently. Stir mushrooms and reserved bacon into meat mixture continue baking until heated through. Skim fat from sauce and discard. Spoon into a warmed serving dish and sprinkle with remaining 1/4 cup parsley.
This Burgundy Beef recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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