Beef Burgoynan, Slow Cooker
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 278.8
- Total Fat: 10.7 g
- Cholesterol: 66.9 mg
- Sodium: 60.5 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.3 g
- Protein: 33.4 g
View full nutritional breakdown of Beef Burgoynan, Slow Cooker calories by ingredient
Introduction
My version of a classic French Province meal, easy and healthy as well. Low salt and low in fat.And the best part is it is in a slow cooker. This of course can be made on a pot, on stove top or dutch oven in range. My version of a classic French Province meal, easy and healthy as well. Low salt and low in fat.
And the best part is it is in a slow cooker. This of course can be made on a pot, on stove top or dutch oven in range.
Number of Servings: 8
Ingredients
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* Mushrooms, fresh, 216 grams (chantrelle)
* Shallots, raw, 1 cup, sliced
* Parsley, Italian Flat Leaf 1 cup
* Carrots, raw, 1 cup, slices (thin)
* Garlic, 4 cloves (crushed)
* Beef, eye of round, 32 oz (remove all fat)
* Red Wine, 8 fl oz (use a good wine)
* Sea Salt, 0.25 tsp
* Herbs De Provence, 1 tbsp (crush in palm)
* Bay Leaf fresh (whole), 2
* Corn Starch, Clabber Girl, 1 tbsp
* *Splenda, 1 tsp
* Water, tap, 1 cup (8 fl oz)
Directions
Remove all fat from rib round eye.
Add mushrooms rough chopped.
Add shallots, sliced .
Add Parsley, chopped.
Add Carrots, sliced (thin).
Add Garlic, cloves (crushed)
Add Red Wine.
Add Herbs De Provence.
Add Bay Leafs & Splenda.
Cover and cook on hight four hours.
You want to be able to slice the meat.
Remove meat and set aside to rest.
Add remaining mixture, with corn starch mixed in water to sauce pan. Add fresh ground pepper if you like at this time. Heat sauce until thickened.
Serve over portion sliced meat.
Number of Servings: 8
Recipe submitted by SparkPeople user ARTISTSANDIE.
Add mushrooms rough chopped.
Add shallots, sliced .
Add Parsley, chopped.
Add Carrots, sliced (thin).
Add Garlic, cloves (crushed)
Add Red Wine.
Add Herbs De Provence.
Add Bay Leafs & Splenda.
Cover and cook on hight four hours.
You want to be able to slice the meat.
Remove meat and set aside to rest.
Add remaining mixture, with corn starch mixed in water to sauce pan. Add fresh ground pepper if you like at this time. Heat sauce until thickened.
Serve over portion sliced meat.
Number of Servings: 8
Recipe submitted by SparkPeople user ARTISTSANDIE.
Member Ratings For This Recipe
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