Heart Healthy Recipes

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[#4e3124][size 2][size 4]B[/size]EEF [size 4]B[/size]URGUNDY
Serves 4; 1 cup per serving[/size][/#4e3124] [font "Times"]3 slices turkey bacon, chopped (optional)

1 pound round steak, all visible fat removed, cut into 1/2-inch cubes

1 cup chopped onion (about 2 medium)

4 large garlic cloves, peeled and left whole

1 tablespoon acceptable margarine

2 tablespoons all-purpose flour

1/2 cup water

1 1/2 cups dry red wine or nonalcoholic red wine

1 cup low-sodium beef broth, plus more if needed

1 cup coarsely chopped carrots (about 1 1/2 medium)

1 cup frozen pearl onions (about 4 ounces)

8 ounces chanterelle, shiitake, or button mushrooms or a combination (coarsely chop any large mushrooms)

1/4 cup Cognac or brandy (optional)

1 tablespoon dark brown sugar

1 tablespoon no-salt-added tomato paste

1 teaspoon dried rosemary, crushed using mortar and pestle

4 teaspoons chopped fresh thyme (optional)
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[font "Times"]Preheat oven to 3500 F.

In an ovenproof Dutch oven, cook bacon over medium heat for 5 minutes, stirring occasionally. Remove from Dutch oven and set aside.

Increase heat to medium-high. Brown beef in Dutch oven, half at a time, until brown on all sides, about 5 to 7 minutes per batch. Remove meat from Dutch oven and set aside. Reduce heat to medium and add onion, garlic, and margarine. Cook for 5 minutes, stirring often. Stir in flour.

Add turkey bacon, browned beef, and remaining ingredients except thyme. Bring to a boil over high heat. Remove from heat. Bake, covered, about 1 1/2 hours, or until meat is tender, stirring occasionally and adding more beef broth, if necessary. Garnish each serving with chopped thyme, if desired.
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[font "Times"]Calories: 269[/font]
[font "Times"]Protein: 26 g[/font]
[font "Times"]Carbohydrates: 21 g[/font]
[font "Times"]Total Fat: 7 g[/font]
[font "Times"]Saturated Fat: 2 g[/font]
[font "Times"]Polyunsaturated Fat: 1 g[/font]
[font "Times"]Monounsaturated Fat: 3 g[/font]
[font "Times"]Cholesterol: 60 mg[/font]
[font "Times"]Sodium: 126 mg[/font]