Quick Beef Burgundy

Prep: 25 minutes/Cook: 40 minutes

This recipe is so tasty and surprisingly easy. It makes a great weeknight dinner. Many WLS patients report difficulty eating and digesting red meat. I’ve found red meat to be quite tolerable if it is stewed in a red wine liquid until tender. Try this recipe and let me know how it works for you.

Ingredients:
2 ounces bacon, coarsely chopped
1 pound well-trimmed beef sirloin, cut into ½ inch chunks
2 tablespoons flour
1 cup frozen pearl onions
4 cloves garlic, peeled and halved
2 carrots, halved lengthwise and cut into 2-inch lengths
½ pound small button mushrooms, quartered
4 ounces fresh shitake mushrooms or button mushrooms trimmed and thickly sliced
2/3 cup dry red wine
2/3 cup chicken broth
1 tablespoon tomato paste
½ teaspoon dried thyme

Directions:
In a Dutch oven or flameproof casserole, heat the bacon and ¼ cup of water over moderate heat for 4 minutes or until the bacon has rendered its fat. Leave bacon in pan. Dredge the beef in the flour, shaking off the excess. Sauté the beef for 3 minutes or until lightly browned on both sides. Transfer the beef to a plate.

Add the pearl onions and garlic to the pan and sauté for 5 minutes. Add the carrots and sauté for 7 minutes. Add the button and shitake mushrooms, and cook for 4 minutes.

Add the wine, increase the heat to high and cook for 5 minutes or until reduced by half. Add the broth, tomato paste, thyme, salt & pepper to taste and simmer for 3 minutes. Serves 4 (normal)

Per normal serving: Calories 309; Fiber 3g; Protein 29g; Total Fat 14g; Saturated Fat 5g; Cholesterol 79mg; Sodium 683mg.