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Colette & Cassi's Country Kitchen!

Beef Bourguignon

This is a light version of the wonderfully elegant (and potentially romantic) French classic. Serve it with crusty whole-wheat French or sourdough bread.

8 slices Louis Rich Turkey Bacon
2 teaspoons canola oil
2 pounds beef tip sirloin (or similar cut), trimmed of visible fat and cut into 1-inch chunks
1/3 cup plus 2 tablespoons Wondra quick-mixing flour (divided use)
16 small white onions
1 1/2 cups baby carrots (or 2 small carrots, chopped)
2 tablespoons brandy
3 garlic cloves, crushed or minced
3/4 teaspoon salt (optional)
1/2 teaspoon thyme leaves, crushed
1/4 teaspoon pepper
1 bay leaf
1 cup red Burgundy wine
1 cup low-sodium beef broth
3/4 pound sliced mushrooms

• In large, nonstick frying pan over medium-low heat, cook bacon strips until just crisp (you can use the microwave instead, cooking 4 strips at a time on a double thickness of paper towels for about 4 minutes). Break up into bits.
  
• Put 1/3 cup Wondra flour in a medium-sized bowl or large Ziploc bag. Add beef chunks and coat well with flour. Heat oil over medium-high heat in the frying pan. Add beef chunks, spray the top with canola cooking spray, and cook, turning until browned on all sides.
  
• Put the browned beef and remaining ingredients in slow cooker. Stir, and then cook on LOW until beef is cooked throughout and onions are fork-tender (about 10 hours). Serve with bread, if desired.

Yield: 8 servings

Per serving: 277 calories, 30 grams protein, 12 grams carbohydrate, 8.8 grams fat (2.5 grams saturated fat, 3.6 grams monounsaturated fat, 1.4 grams polyunsaturated fat), 81 milligrams cholesterol, 2 grams fiber, 266 milligrams sodium. Calories from fat: 28%.