ezRecipe-Zee: Cooking Recipe: How to make Beef In Red Wine

Beef In Red Wine

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Date Added:	May 7, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Beef, Crockpot, Main Dish, Copy Cat / Restaurant

Ingredients:

                    Olive oil cooking spray
3     slices        nonfat turkey bacon
1                   rump roast - (abt 3 lbs)
1     large         onion
4                   whole cloves
2     ounces        grated carrot
3     large         garlic cloves
1     cup           dry red wine
1                   bay leaf
4     sprigs        thyme
1/4   cup           chopped flat-leaf parsley
2     large         Russet potatoes
                    cut into 6 pieces
2     medium        carrots
1     pound         green beans
                    Refrigerated butter-flavored cooking spray
8     ounces        mushrooms
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

Lightly coat a large nonstick skillet with cooking spray. Add the turkey bacon and sauté until it begins to crisp. Add the beef, and brown on all sides.
Transfer turkey bacon and beef to a 3 1/2-quart or larger crockery slow cooker. Add onion, grated carrot, garlic, wine, bay leaf, thyme and parsley. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 minutes.
When beef is almost done, cook potatoes in boiling water to cover until almost tender, about 10 to 15 minutes. Add carrots and green beans. Continue to cook for another 4 to 5 minutes. Drain vegetables and keep warm.
Meanwhile, lightly coat a large nonstick skillet with butter-flavored cooking spray. Add the mushrooms and sauté over high heat until mushrooms are tender and all liquid is absorbed.
Transfer beef to a carving board and let stand for 10 minutes before slicing into thin, against the grain, slices. Arrange beef slices on a heated serving platter. Discard clove-stuck onion, bay leaves, and thyme sprigs.
Stir cooked vegetables and mushrooms into pan juice of the slow cooker to warm. Spoon the vegetables and pan juices over the beef. Season to taste with pepper. Serve immediately.
This recipe yields 6 servings with leftovers.
Exchanges Per 4-ounce Meat Serving With Vegetables: 4 Lean Protein, 1 1/2 Carbohydrate (1 bread/starch, 2 vegetable).
Nutrition Facts: 352 calories (26% calories from fat), 40 g protein, 10 g total fat (3.3 g saturated fat), 25 g carbohydrates, 5 g dietary fiber, 111 mg cholesterol, 112 mg sodium.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* Diabetic Recipes at http://www.diabetic-recipes.com