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 Crockpot Beef Burgundy

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Tonibaby
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Female Age : 47
Location : Danville, VA
Posts : 204
Join date : 2010-10-13

PostSubject: Crockpot Beef Burgundy   Fri Oct 15, 2010 10:08 am


Crockpot Beef Burgundy

Note: This is great re-heated and freezes well. I freeze mine in single portions over rice. Add a bit more black pepper at the table. This can also be done on the stove top in a large pot with a lid over the lowest heat setting. Just keep an eye on it and stir as neccessary. Although this recipe contains Carb B in the form of ground oats, the amount per serving is probably only about 1 teaspoon per 2 ounce serving of this dish and can probably be counted as a freebie. However, if doing so, be sure to monitor your progress closely.

◦4 lbs lean beef, cubed (small cubes)

◦1 cup red wine

◦1 tablespoon dried thyme

◦1 tablespoon freshly ground black pepper, coarsely ground

◦¼ cup nsa beef or chicken broth

◦2 cloves garlic, crushed

◦1 large onion, diced

◦1 lb sliced mushrooms

◦1/3 cup oat flour made from grinding oats in blender or food processor

Marinate beef in wine, thyme and pepper overnight in refrigerator. In large skillet, sauté garlic and onion in the broth until soft. Add mushrooms and cook until they begin to just soften. Drain beef, reserving the liquid. Place beef into crockpot, sprinkle with the oat flour and stir until well coated. Add mushroom mixture from skillet and pour the reserved marinade over all. Cook on low for 8 hours. Can be served over rice or with potato

Compatible with Body Type:
Breakfast D-E
Morning Snack D-E
Lunch A-D-E
Afternoon Snack D-E
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Protein C, Free Veggies


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