WW Beef Burgundy (8 points)
photo by teresas
- Ready In:
- 5hrs 15mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 16 ounces frozen small whole onions, thawed and drained
- 2 lbs top round steaks
- 1 large onion, sliced
- 1 clove minced garlic
- cooking spray
- 1⁄3 cup flour
- 1 (10 ounce) can condensed beef broth, undiluted
- 1⁄2 cup red wine
- 2 tablespoons tomato paste
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 bay leaf
- 8 ounces fresh mushrooms
- 3 cups cooked medium egg noodles
directions
- 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.
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Reviews
-
This is really good - the sauce ends up thick and rich and delicious. I didn't mention the weight watchers connection to my guys - they loved it and finished it off. They had theirs on noodles, but I had mine over a baked potato, which was really good. I also added carrots to the mix, which tasted great. Thanks for sharing!
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I would give this 10 "Stars" if I could. I have been making this for years. It is so full of flavor that I would not hesitate to serve it to company. It is out of the Weight Watchers cookbook called "In good time" a slow cooker cookbook. I always make it as posted. You can not go wrong with this one. The leftovers come out great. A must make if you want something really good while watching your weight. Thanks, ChipotleChick for posting.
RECIPE SUBMITTED BY
ChipotleChick
Glendale, 41
<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>