Diabetic Beef Bourguignon
DIABETIC BEEF BOURGUIGNON
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|1 1/2 lb||boneless top sirloin|
|1/4 c||whole wheat flour|
|2 slice||raw bacon patted dry|
|4 small||unpeeled red potatoes quartered|
|1/2 c||fresh button mushrooms sliced|
|1 medium||carrot, sliced|
|1 c||pearl onions peeled|
|2 clove||garlic minced|
|1/2 tsp||ground marjoram|
|1/4 tsp||ground thyme|
|1/4 tsp||sea salt|
|1/8 tsp||fresh cracked black pepper|
|1 1/4 c||fat free unsalted beef broth , or burgundy wine|
Cut the beef into pieces about 1/2 inch thick and coat with flour, shaking away the excess flour and setting beef aside.
In a large skillet cook the bacon until it is partially cooked over medium heat.
Add the beef to the skillet and cook until it is browned, then remove both the beef and the bacon with a slotted spoon.
In a crock pot layer the potatoes, mushroom, carrots, onions, garlic, bay leaf, marjoram, thyme, salt, pepper to taste, beef and bacon mixture, then pour wine over the entire mixture and cover, cooking for 8 to 10 hours on LOW or until the beef is tender.
Once done cooking remove and throw away the bay leaf and serve.