Eat Well’s Beef Burgundy
Many supermarkets carry carrot juice. If you don’t have a juicer, try a juice bar or health-food store for the celery juice. Serve with brown rice and garlic-sautéed green beans.
11/2 pounds top round beef, cut into chunks
2 tablespoons olive oil
1 large onion, minced
8 garlic cloves, minced
3/4 cup port wine
1/2 cup merlot
11/2 tablespoons red wine vinegar
1 cup fresh carrot juice
3/4 cup fresh celery juice
1/2 teaspoon sea salt
1/4 teaspoon dried rosemary
1/2 teaspoon dried thyme
16 ounces mushrooms
Heat oven to 325 degrees. On stovetop, sear meat in olive oil in a Dutch oven. Reduce heat and add onion and garlic, stirring well to flavor the meat. Cook 5 minutes. Raise heat and add remainder of ingredients except mushrooms. When sauce comes to a boil, cover and place in the oven for 21/2 hours.
Remove pot from oven. Stir in mushrooms and, if sauce is too thick, 1/2 cup hot water. Cook 15 to 20 minutes more, until mushrooms are tender. Makes 5 servings.
Per serving: 341 calories, 34% fat, 13 gm fat (3.7 sat fat, 7.1 gm mono fat) 63 mg cholesterol, 24 gm protein, 18 gm carbohydrates, 2.3 gm fiber, 347 mg sodium.