Nutrition Facts

Serving Size1/6 of recipe
Total Fat9.5 g
Saturated Fat3 g
Sodium489 mg
Total Carbohydrate17 g
Dietary Fiber3.5 g
Protein29.5 g

Servings and Times


Ingredients and Preparation

Olive oil2 teaspoons
Beef bottom round, trimmed and cut into 1-inch cubes1 ½ pounds
Mushrooms, cleaned and quartered8 ounces
Medium yellow onion, chopped1
Freshly ground pepper to taste
Whole wheat flour3 tablespoons
Burgundy wine (can also use Cabernet)2 cups
Beef broth3 cups
Tomato paste, no salt added3 tablespoons
Fresh rosemary sprig1
Bay leaf1
Firmly packed brown sugar1 tablespoon
Medium carrots, peeled, quartered, and sliced into 2-inch long pieces4
Fresh pearl onions, peeled1 cup
Flat-leaf parsley, chopped¼ cup
  1. Directions
  2. Preheat oven to 350˚F.
  3. Heat oil in a Dutch oven or large ovenproof pot over medium-high heat. Add meat and cook until browned on all sides. Add mushrooms, onion, and pepper, and sauté until onion is tender, about 5 minutes. Add flour and cook for 2-3 minutes more.
  4. Add wine, broth, tomato paste, rosemary, bay leaf, and brown sugar. Scrape up any browned bits from the bottom of the pot and bring to a simmer.
  5. Cover the pot and transfer to the oven. Bake for 1½ hours. Remove pot from oven and add the carrots and pearl onions. Bake uncovered for another 30 minutes, until carrots and meat are tender. Garnish with parsley and serve.