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 Beef Bourguignonne
Makes 10 servings
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Ingredients
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1
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to 2 boneless beef top sirloin steaks (about 3 pounds), trimmed of fat
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1/2
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cup all-purpose flour
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4
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slices bacon, diced
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2
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medium carrots, diced
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8
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small red potatoes, unpeeled, cut into quarters
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8
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to 10 fresh mushrooms, sliced
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20
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to 24 pearl onions
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3
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cloves garlic, minced
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1
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bay leaf
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1
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teaspoon dried marjoram leaves
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1/2
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teaspoon dried thyme leaves
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1/2
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teaspoon salt
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Black pepper
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2-1/2
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cups reduced-sodium beef broth
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Slow Cooker Directions
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1. Cut beef into 1-inch pieces. Coat with flour, shaking off excess; set aside. Cook bacon in large skillet over medium heat until partially cooked. Add beef; brown on all sides. Drain and discard fat.
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2. Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, thyme, salt, pepper to taste and beef mixture in slow cooker. Pour wine over all.
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3. Cover; cook on LOW 8 to 9 hours or until beef is tender. Remove and discard bay leaf before serving.
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©Publications International, Ltd.
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Nutrients per Serving
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(about 1-1/3 cups)
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Calories
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268
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Calories from Fat
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23 %
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Total Fat
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7 g
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Saturated Fat
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3 g
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Cholesterol
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73 mg
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Carbohydrate
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14 g
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Fiber
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1 g
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Protein
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26 g
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Sodium
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287 mg
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Dietary exchanges
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1 Starch
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3 Meat
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1/2 Fat
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Printed
from diabeticcooking.com
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