Nutrition Facts

Serving Size1/6 of recipe
Calories319
Total Fat9.5 g
Saturated Fat3 g
Sodium489 mg
Total Carbohydrate17 g
Dietary Fiber3.5 g
Protein29.5 g

Servings and Times

Servings6

Ingredients and Preparation

IngredientsMeasures
Olive oil 2 teaspoons
Beef bottom round, trimmed and cut into 1-inch cubes1 ½ pounds
Mushrooms, cleaned and quartered 8 ounces
Medium yellow onion, chopped 1
Freshly ground pepper to taste
Whole wheat flour 3 tablespoons
Burgundy wine (can also use Cabernet) 2 cups
Beef broth 3 cups
Tomato paste, no salt added 3 tablespoons
Fresh rosemary sprig 1
Bay leaf1
Firmly packed brown sugar1 tablespoon
Medium carrots, peeled, quartered, and sliced into 2-inch long pieces 4
Fresh pearl onions, peeled 1 cup
Flat-leaf parsley, chopped¼ cup
  1. Directions
  2. Preheat oven to 350˚F.
  3. Heat oil in a Dutch oven or large ovenproof pot over medium-high heat. Add meat and cook until browned on all sides. Add mushrooms, onion, and pepper, and sauté until onion is tender, about 5 minutes. Add flour and cook for 2-3 minutes more.
  4. Add wine, broth, tomato paste, rosemary, bay leaf, and brown sugar. Scrape up any browned bits from the bottom of the pot and bring to a simmer.
  5. Cover the pot and transfer to the oven. Bake for 1½ hours. Remove pot from oven and add the carrots and pearl onions. Bake uncovered for another 30 minutes, until carrots and meat are tender. Garnish with parsley and serve.