Burgundy Beef
Prep time: 480 minutes
Cooking time: 45 minutes
Total time: 525 minutes
Nutrition Per Serving
Calories: 238
Carbohydrates: g
Protein: 25.6g
Fat: 9.4g
Cholesterol: 70mg
Sodium: 94mg
Exchanges
Vegetable: 2
Meat: 3
- 1 cup
- burgundy or other dry red wine
- 2 Tbls
- cognac
- 1 Tbl
- black peppercorns
- 1 tsp
- dried whole thyme
- 1 tsp
- worcestershire sauce
- 2
- bay leaves
- 2 lbs
- beef tenderloin
- vegetable cooking spray
- 1 Tbl
- olive oil
- 6 oz
- pearl onions, peeled
- 1 cup
- canned low-sodium beef broth
- 3
- medium carrots, peeled and cut diagonally into ½-inch pieces
- 1
- (9oz) package frozen artichoke hearts
- 1/2 lb
- fresh snow pea pods, trimmed
- 1 Tbl
- cornstarch
- 1 Tbl
- water
- 1/4 tsp
- freshly ground pepper
- Combine first 6 ingredients in a large heavy-duty, zip-top plastic bag. Trim fat from beef; cut beef into 1-inch cubes, and place in bag with wine mixture. Seal bag, and shake to coat; marinate in refrigerator 8 hours. Drain beef, reserving marinade. Set beef aside. Strain marinade, and set aside.
- Coat a large nonstick skillet with cooking spray, and add olive oil. Place skillet over medium-high heat until oil is hot. Add half of beef cubes; cook 5 minutes or until browned, stirring often. Remove cooked beef cubes from skillet, and set aside. Add remaining beef cubes to skillet, and cook until browned. Remove from skillet, and set aside.
- Add onions to skillet, and sauté 5 minutes or until tender. Stir in reserved marinade and beef broth. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes. Add carrot; cook 5 minutes. Add artichoke hearts; cook 6 minutes. Add beef cubes; cook 5 minutes. Add snow peas; cook 3 minutes or until crisp-tender. Combine cornstarch and water, stirring until smooth. Stir cornstarch mixture and ground pepper into beef mixture. Cook until vegetables and meat are tender and mixture is slightly thickened.
Makes 8 servings. Per Serving: 2 Vegetable, 3 Meat, 1 Free.
