Saturday, October 3, 2009

Beef Burgundy with Roasted Vegetables

This dish is so satisfying and delicious on a cold or rainy autumn day, when you can feel winter starting to creep in. Normally, Beef Burgundy is served over rice or pasta but, since I avoid white starches, I prefer to eat mine with vegetables like a stew. Oven roasting is one of the easiest and tastiest ways to prepare vegetables, so I hope you'll give these a try. Of course, feel free to substitute and use whatever vegetables you have on hand or your favorites.

Another thing that is different in this recipe is the use of pureed cannellini beans as a thickener. The reason is to introduce more fiber and nutrition. The ingredient most often used to make a gravy is white flour, which really only adds carbs and very little else. Also, by doing this, it makes this recipe gluten-free. (For some people, the gluten in wheat products causes digestive discomfort and inflammation.) Since Beef Burgundy is a long time favorite of my husband's, I worried that he might be able to detect the difference and turn up his nose. I worried needlessly because he loved it!

Beef Burgundy with Roasted Vegetables
(Makes 4 servings)

1¼ pound high-quality stew meat or sirloin tips
1 tablespoon canola oil
1¼ cup very hot or boiling water
½ cup burgundy wine
1 tablespoon Gravy Master (seasoning & browning sauce)
¾ cup canned cannellini beans, drained and rinsed
Salt and pepper to taste

Roasted Vegetables:
2 carrots, peeled and cut into 1-inch pieces
2 parsnips, peeled and cut into ½-inch pieces (or 2 small turnips)
1 medium to large onion, cut into chunks
1 medium zucchini, cut into 1-inch pieces
1½ cup butternut squash, cut into 1-inch pieces
2 plum tomatoes, cut into large chunks
2 fingerling or small new potatoes, quartered (about ½ cup)
2 tablespoons olive oil
Salt and pepper to taste

1. In a heavy Dutch oven, heat ½ tablespoon canola oil on high heat. Add half of the meat and sear on all sides. Remove to plate. Heat remaining oil in pan and sear the remaining beef until well browned on all sides. Return meat to pan and immediately pour in hot water and stir to loosen brown bits from bottom of pan. Add the wine and Gravy Master to pot (liquid should just cover meat). Reduce heat to low, cover and simmer for 1 hour or until beef is tender.

2. After beef has simmered for about 30 minutes, begin preparing roasted vegetables. Preheat oven to 425-degrees. Prepare vegetables and toss with olive oil, salt and pepper until evenly coated. Spread out on a cookie sheet in a single layer. Arrange potatoes and zucchini cut side down. Roast in oven for 30 minutes, stirring once halfway through cooking time.

3. When beef is tender and while vegetables are finishing in the oven, take the cannellini beans and puree in a food processor or blender with several large spoonfuls of cooking liquid until completely smooth. Pour pureed beans into beef mixture and stir to combine. Continue simmering uncovered until liquid has reduced into gravy. (If too thick, add more water until proper consistency has been reached.) Add salt and pepper to taste.

4. Divide roasted vegetables evenly among serving plates. You may spoon beef burgundy over vegetables or on side to serve.

Nutritional Information per serving beef burgundy only, no vegetables: 272 calories, 7.8 g carbohydrate, 5.3 g total fat, 2.25 g fiber, 40 g protein.

Nutritional Information per serving with roasted vegetables and beef: 403 calories, 29.8 g carbohydrate, 10.4 g total fat, 6.6 g fiber, 41.9 g protein.

Original recipe by Kathy Sheehan, copyright 2009

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