We had miserable weather today so I felt like making something that warms you from the inside for dinner. I thought a nice braised beef would do the trick and come up with this. This recipe is a cross between Beef Bourguignon and Pot Roast. The flavors are familiar to most pallets so I expect that if you are a stew/beef lover, you will really enjoy the rich flavors of this meal.
NOTE: I did not have beef stock readily available so what I used a beef bullion cube and only used half the suggested water to make a richer broth.
Enjoy without the guilt!
Braised London Broil
Prep time: 10 minutes
Cook time: 1 to 1 ½ hours
Estimated Values per serving:
Calories = 395 Fat = 11 grams (based on 6 ounces of beef)
1 – 1 ½ pound London broil
2 shallots – chopped
3 celery ribs – chopped
1 cup carrots – chopped
¾ cup red wine
1 cup low fat beef stock
½ cup tomato juice
½ teaspoon basil
1 bay leaf
½ teaspoon pepper
1 bay leaf
1 teaspoon gravy master
1 teaspoon Worcestershire sauce
1 cup peas – defrosted if frozen
12 ounces small potatoes – cut in half
2 tablespoons flour
¼ cup water
- Heat large skillet on high heat and spray with cooking spray. Add London broil and sear for 2 – 3 minutes on each side until browned. Remove from heat, cover and set aside.
- Reduce heat to medium and add shallots, carrots and celery. Sauté for about 5 minutes until browned. Add wine and cook until liquid is absorbed.
- Return meat to skillet and add beef stock, tomato juice, basil, pepper, bay leaf and Worcestershire sauce. Bring to a boil then lower heat and allow to simmer for about 1 hour, stirring occasionally.
- While meat is simmering, heat oven to 425o. Spray baking dish with cooking spray and add potatoes in a single layer. Allow potatoes to roast for about 45 minutes or until browned, stirring occasionally.
- About 15 minutes before serving, remove meat from skillet, stir flour and water in a small bowl and add to skillet. Bring mixture to a boil, stirring constantly, until thickened. Return meat to skillet and add potatoes and peas. Cook for another 3 – 5 minutes.
- Carve meat, spoon sauce onto a serving platter then add meat slices on top and serve.