Weight Watchers Beef Burgundy Great Recipes

WW BEEF BURGUNDY (8 POINTS)

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.

BEEF BURGUNDY

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).

BOEUF BOURGUIGNON (WEIGHT WATCHERS)

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.