Preparation Time: 2 ½ hours
Equipment: French chef knife, Cutting Board, 6-quart Stockpot, Medium Skillet
- 2 pounds (1 kg) sirloin steak cut in ¼-inch cubes
- 3 shallots, peeled and chopped
- 3 cloves garlic, chopped
- 4 tablespoons flour
- 3 cups (720 ml) dry red wine
- 1 bay leaf
- 2 cups (480 ml) beef stock, heated (or homemade beef stock to reduce sodium)
- 1 teaspoon basil
- 1 teaspoon fresh parsley, chopped
- 2 tablespoons unsalted butter
- 24 pearl onions, peeled
- 1 pound (460 g) fresh mushrooms, cleaned and halved
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.