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Beef Burgundy Stew


Thursday, January 01, 2004
8 servings, 1 cup each
2 lb. lean, boneless top round steak
½ C. water
¼ C. chopped fresh parsley
1 tsp. salt
¾ tsp. dried basil
½ tsp. dried rosemary, crushed
1 (13 ¾ oz.) can no salt added beef broth
10 oz. frozen pearl onions
3 C. halved small fresh mushrooms
2 C. sliced carrot
2 C. peeled cubed potato
¾ C. Burgundy or other dry red wine
Trim fat from steak. Cut steak into 1-inch cubes. Combine all ingredients into a large crockpot. Cover and cook on low for 8-10 hours.
Nutrition Facts:
238 calories, 3g fat, 49mg cholesterol, 560mg sodium, 20g carbohydrate
St. Francis Hospital Nutrition and Food Services - Laura Brunson
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