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Wok Beef Burgundy

 

36

Yield

6

servings

Prep

20

min

Cook

2

hrs

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

2 pounds beef
cut into 1 inch cubes
3 cups water
12 small white onion
¼ cup all-purpose flour
6 tablespoons olive oil
2 cloves garlic
minced
1 cup mushrooms
fresh
*
2 cups red wine
*
1 cup beef stock
1 ½ teaspoons thyme
*
2 teaspoons parsley flakes
*
1 each bay leaves
*
1 x salt and black pepper
to taste
*

Directions

In wok, add water and heat to boiling over high heat.

Add onions and blanch 3 minutes;then drain.

Discard water and dry wok.

Dust beef with flour.

Heat oil until it bubbles in the wok.

Add 6 to 8 beef cubes at a time and quickly brown on all sides.

Remove beef and keep warm.

Lightly brown onions and garlic.

Return the beef to wok.

Add remaining ingredients, cover and simmer over low heat about 1½ hours or until meat is tender.

Remove the bay leaf.

Serve on toasted buttered bread, noodles or mashed potatoes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 993g (35.0 oz)
Amount per Serving
Calories 77548% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 233mg 10%
Total Carbohydrate 18g 18%
Dietary Fiber 6g 25%
Sugars g
Protein 94g
Vitamin A 0% Vitamin C 55%
Calcium 16% Iron 35%
* based on a 2,000 calorie diet How is this calculated?

 

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