Main Dishes

Beef Bourguignon

21

The main inspiration and directions for this recipe came from SimplyRecipes.com. I served it over smashed potatoes {think unpeeled, fast mashed potatoes} but you can easily serve this alone, with a side of Lion House Rolls or French Bread to sop up the leftover juices. Yum.

8
6 oz bacon, fried and crumbled {I used 5 slices}
4 TBSP olive oil
2 tsp minced garlic
2 lbs trimmed beef chuck, cut into 2-inch cubes, patted dry with paper towels
Salt and freshly ground pepper
about 1/4 cup of flour
1 medium onion, chopped
1 cup sliced carrots
1 1/2 cups of red cooking wine**
2 cups beef stock or canned beef broth
1 can diced tomatoes, drained
1 bay leaf
1/2 tsp dried thyme
1 tsp dried parsley
1/2 tsp allspice
8-oz container of sliced mushrooms

**In lieu of cooking wine, you can use grape juice, apple juice or instead, use a total of 3 1/2 cups beef broth.
1. Fry the bacon pieces until they're crispy. While the bacon is cooking, cut the beef up into 2" cubes and lightly pat dry with paper towels. Put 1/4 cup of flour in a small bowl and add a few shakes of...
See the full directions on my site
Nutritions

Calories
356

Sodium
402mg
16% DV

Fat
23g
36% DV

Protein
28g
56% DV

Carbs
6g
2% DV

Fiber
3g
14% DV

Marinated Taro Root

2589

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
Loading more delicious recipes