Preparation Time: 2 ½ hours
Equipment: French chef knife, Cutting Board, 6-quart Stockpot, Medium Skillet
Preheat 6-quart (6 L) Stockpot over medium heat. Add sirloin and sear on all sides. Add shallots and garlic, sauté for about 5 minutes. Sprinkle flour over meat a tablespoon at a time, stirring to combine ingredients, sauté 4-5 minutes.
Add wine to deglaze, bay leaf and bring to a simmer over medium-high heat. Cook uncovered until liquid is reduced by about two-thirds. Add beef stock, basil, and parsley. Cover with the vent open, reduce heat to low and simmer 2 hours.
About 30 minutes before serving, heat butter in Skillet over medium heat. Add pearl onions and mushrooms, sauté about 5 minutes, and then add to stew.
Serve with toasted Italian or French bread.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 345; Fat Grams 6; Carbohydrate Grams 14; Protein Grams 50; Cholesterol mg 50; Sodium mg 847 (508 with homemade beef stock).
THE POINT SYSTEM: Calorie Points 4 ½; Protein Points 6; Fat Grams 6; Sodium Points 37 (22 with homemade beef stock); Fiber Points 1; Carbohydrate Points 1; Cholesterol Points 5.
This product hasn't received any reviews yet. Be the first to review this product!