Serves: 4
Total Calories: 57
1. Place meat in a slow cooker. Sprinkle with soy flour, salt, thyme, pepper and garlic powder. Toss to coat meat. Add onions and mushrooms.
2. In a small bowl, stir water, beef bouillon granules and vegetable bouillon until bouillon is dissolved. Pour over vegetables. Add cranberry juice. Tuck bay leaf into center. Do not stir. Cover and cook at low heat for 8 to 10 hours or at high heat for 4 to 5 hours or until meat and vegetables are tender. Remove bay leaf before serving.
This Mock Beef Burgundy recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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