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 Weeknight Boeuf Bourguignon

   Makes 4 servings, 1 1/3 cups each
   Prep Time: 30 minutes
   Total Time: 50 minutes
   Ease Of Preparation: Easy

   12 ounces boneless beef sirloin steak
   1 tablespoon olive oil
   1 cup thinly sliced carrots (2 medium)
   1/2 cup thinly sliced celery (1 stalk)
   2 cloves garlic, minced
   1 cup frozen small whole onions
   1 ounce dried chanterelle mushrooms, rinsed and chopped
   2 3/4 cups lower-sodium beef broth
   3/4 cup dry red wine
   1/2 of a 6-ounce can (1/3 cup) no salt tomato paste
   1 teaspoon dried Herbes de Provence
   1/4 teaspoon ground black pepper

  1. Trim fat from meat. Cut meat into thin bite-size strips. In a 4-quart nonstick Dutch oven heat 2 teaspoons of the oil over medium-high heat. Add meat; cook until brown. Remove meat from Dutch oven. Add the remaining 1 teaspoon oil to Dutch oven; add carrots, celery, and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally. Return meat to Dutch oven; add onions and dried mushrooms.

  2. In a medium bowl whisk together broth, wine, tomato paste, herbes de Provence, and pepper until smooth. Stir broth mixture into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes to blend flavors.

 Nutritional Notes: per serving: calories 295; fat 13g (sat 3.7g, mono 7g, poly 0.9g); iron 3.9mg; cholesterol 50mg; calcium 23mg; carbohydrate 16g; sodium 397mg; protein 21g; fiber 3.9g

 Nutrition Bonus: Vitamin A: 110% daily value; Vitamin C: 8% dv; Calcium: 2% dv; Iron: 20% dv

 Adapted from bhg