Weight Watchers Beef Burgundy Great Recipes
WW BEEF BURGUNDY (8 POINTS)
Make and share this WW Beef Burgundy (8 points) recipe from Food.com.
Provided by ChipotleChick
Categories Steak
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat from steak and cut into 1 1/2 inch cubes.
- Heat a large skillet on medium high heat.
- Add steak and saute until browned (about 5 minutes).
- Place in crockpot.
- Put sliced onion and garlic in same unwashed skillet, and coat with cooking spray.
- Saute 5 minutes, or until tender.
- Sprinkle flour on them and cook another minute, stirring occasionally.
- Add broth, wine, and tomato paste, stirring constantly.
- Cook about 1 minute, or until thick.
- Add whole onions, thyme, mushrooms, salt, pepper, and bay leaf.
- Pour into crockpot over beef.
- Cover and cook on high 1 hour.
- Reduce to low and cook an additional4 1/2 hours.
- Discard bay leaf and serve over egg noodles.
- Serving size is a cup beef mixture and 1/2 cup noodles.
Nutrition Facts : Calories 488.8, Fat 17, SaturatedFat 6.2, Cholesterol 115.4, Sodium 573.1, Carbohydrate 38.1, Fiber 3.5, Sugar 5.7, Protein 41.3
BEEF BURGUNDY
This recipe is from best of the best from NEW ENGLAND cookbook. I have served this at several dinner parties and it gets complimented every time. It is simple to make and delicious. I usually serve with rice and a salad. One of my co-workers actually asks me once in a while to make for her and her husband, as she has 2 jobs, and not much time to cook. Enjoy
Provided by bunnylove in NEW EN
Categories One Dish Meal
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- chop onions, brown in small amount oil or butter in skillet. ( I use olive oil) Remove to deep casserole or dutch oven. dust meat with flour and brown well in skillet with salt, pepper, celery salt, garlic and little nutmeg. Add to casserole dish.
- Brown sliced fresh mushrooms in butter and add. Pour beef stock and wine over all. Stir lightly. Cover tightly and cook in 325 degree oven for at least 2 1/2 hours, serve with rice, or wild rice.
- spice amounts are to taste.
- 1-2 cans water chestnuts can also be added (optional).
Nutrition Facts : Calories 98.2, Fat 0.4, SaturatedFat 0.1, Sodium 229.2, Carbohydrate 11.2, Fiber 1.9, Sugar 4.4, Protein 3.4
BOEUF BOURGUIGNON (WEIGHT WATCHERS)
Just like Julia...if you liked the movie, you'll love the recipes. Weight Watchers has updated the beloved chef's timeless classics, keeping the French flavor, but trimming the fat. The original: 17 Points values - WW remake: 8 Points values. So why not serve a few of your favorites when you host a Julia-inspired Oscar fete this year? Bon appetit!
Provided by Crafty Lady 13
Categories Roast Beef
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Toss beef and flour in medium bowl until evenly coated. Heat oil in large Dutch oven over medium-high heat. Add beef, in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes. Transfer to medium with slotted spoon.
- Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaf, salt and pepper; bring to boil, scraping up browned bits from bottom of pot. Stir in beef and reduce heat. Cover and simmer 1 hour. Stir in carrots, Cover and simmer until beef and vegetables are fork-tender, about 30 minutes. Serve sprinkled with parsley.
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BOEUF BOURGUIGNON | RECIPES | WW USA - WEIGHT WATCHERS
From weightwatchers.com
Cuisine French,MediterraneanTotal Time 4 hrsServings 8
- Preheat oven to 325°F. Season beef with 11⁄2 tsp salt and black pepper. Heat large Dutch oven over high. Add 1 tbsp oil and, working in 2 or 3 batches, cook beef, turning occasionally, until deeply browned on all sides, 8 to 12 minutes per batch. Transfer beef to plate between batches and reduce heat if browned bits on bottom of pot begin to burn.
- Reduce heat to medium and add remaining 1 tbsp oil to pot. Add white onion and garlic and cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add flour and tomato paste and cook, stirring constantly, until tomato paste starts to darken, 2 to 3 minutes. Add wine and bring to boil, scraping up browned bits on bottom of pot with wooden spoon. Return beef to pot. Add broth, thyme, bay leaf, and remaining 1⁄2 tsp salt and return to boil. Cover pot and transfer to oven. Cook in oven for 1 hour.
- Meanwhile, bring large saucepan of water to boil. Add pearl onions and cook for 1 minute. Drain and rinse with cold water. Peel and trim onions, leaving root end intact to help onions stay whole.
- After stew has cooked for 1 hour, stir in pearl onions, carrots, and mushrooms. Cover, return to oven, and cook for 30 minutes more. Uncover partially and cook for another 30 minutes. Stir stew, return to oven, and cook, uncovered, until meat and vegetables are tender and sauce is slightly thickened, about 30 minutes more. Discard thyme and bay leaf. Season with salt and black pepper to taste. Sprinkle with parsley just before serving.
BEEF BOURGUIGNON | HEALTHY RECIPE | WW AUSTRALIA
From weightwatchers.com
Cuisine FrenchCategory DinnerServings 8Total Time 3 hrs 45 mins
- Heat a large heavy flameproof casserole dish over high heat. Add 1 tablespoon oil and half the meat (or less if it’s too crowded). Cook on all sides, turning, for 8-12 minutes. Transfer beef to a plate and set aside. Repeat with remaining meat and transfer to plate. During this process, there will be brown residue building up on base of dish. This is where the flavour for the stew comes from, so encourage it to happen, but if it starts to burn, turn down heat.
- Reduce heat to medium, add remaining oil, bacon, chopped onion and garlic to dish. Cook, stirring for 6 minutes, or until softened. Add flour and tomato paste and cook, stirring, for 2-3 minutes.
- Add wine and bring to the boil. Use a wooden spoon to scrape up brown residue on base of dish. Return meat to dish. Add stock, thyme sprigs, bay leaf and season with salt and pepper. Bring to the boil over high heat. Cover and bake for 1 hour.
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