Recipe Details
Ingredients
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1slicebacon
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1tablespoonolive oil
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¼cupall-purpose flour
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1 ½poundsLondon broil-cut beef, cut into chunks
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2cupslow-sodium beef stock
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1cupBurgundy wine
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4carrots, cut into chunks
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1poundpotatoes, cut into chunks
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½poundmushrooms, sliced
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2garlic cloves, minced
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1onion, cut into chunks
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1teaspoondried marjoram
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¾teaspoonground thyme
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½teaspoonseasoned salt
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⅛teaspoonsalt
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1pinchground black pepper, or to taste
Cooking Directions
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Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
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Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
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Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
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Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories472 | |
% Daily Value * | |
Total Fat 15g |
19% |
Saturated Fat 5g |
26% |
Cholesterol 55mg |
18% |
Sodium 395mg |
17% |
Total Carbohydrate 43g |
16% |
Dietary Fiber 7g |
23% |
Total Sugars 9g |
|
Protein 30g |
60% |
Vitamin C 40mg |
44% |
Calcium 82mg |
6% |
Iron 6mg |
31% |
Potassium 1372mg |
29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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