Ww Beef Burgundy 8 Points
Indulge in the rich, savory flavors of **WW Beef Burgundy**, a hearty and wholesome classic inspired by French cuisine, crafted to fit your wellness goals at just 8 points per serving. This slow-simmered dish features tender lean beef stew meat seared to perfection and paired with a medley of vegetables, including carrots, mushrooms, and onions, all bathed in a luscious sauce of dry red wine, low-sodium beef broth, and a hint of tomato paste. Herbs like fresh thyme and bay leaf infuse every bite with aromatic depth, while a garnish of fresh parsley adds a vibrant finish. Perfect for a cozy dinner, serve this comforting stew over egg noodles, mashed potatoes, or cauliflower rice to create a satisfying, low-point meal the whole family will love.
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Recipe Information
Ingredients
- 1.5 pounds Lean beef stew meat
- 2 teaspoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion, chopped
- 2 cloves Garlic cloves, minced
- 3 medium Carrots, sliced
- 8 ounces Fresh mushrooms, sliced
- 2 cups Low-sodium beef broth
- 1 cup Dry red wine
- 2 tablespoons Tomato paste
- 1 tablespoon Flour
- 1 leaf Bay leaf
- 1 teaspoon Fresh thyme
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Heat 1 teaspoon of olive oil in a large Dutch oven or deep skillet over medium-high heat.
Season the beef stew meat with salt and black pepper. Add the beef to the hot pan in batches and sear on all sides until browned, about 4-5 minutes. Remove the beef and set aside.
Add the remaining 1 teaspoon of olive oil to the same pot. Stir in the chopped onion and cook until softened, about 3 minutes.
Add the minced garlic, sliced carrots, and mushrooms. Cook for another 5 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste.
In a mixing cup, whisk together the beef broth, red wine, and tomato paste until smooth. Pour this mixture into the pot and stir well, scraping up any browned bits from the bottom of the pan.
Return the seared beef to the pot. Add the bay leaf and fresh thyme. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer gently for about 90 minutes to 2 hours, or until the beef is fork-tender and the sauce has thickened. Stir occasionally to prevent sticking.
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley before serving. Serve the Beef Burgundy over cooked egg noodles, mashed potatoes, or cauliflower rice for a complete meal.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 479 mg | 21% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.4 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
