Foodie Friday ~ Just like Julia!

I was so excited to find this recipe in the January/February 2010 Weight Watchers magazine.

So if you haven't........get inspired!

First, you have to have a glass of RED wine. It just kind of goes with the recipe:)

Then how about a nice healthy salad.

Yes, you guessed it........Boeuf Bourguignon!

The original: 17 points value

Weight Watchers remake: 8 points value

Boeuf Bourguignon

2 lbs bottom round roast, trimmed and cut into 3/4-inch cubes

1/4 cup all-purpose flour

1 tablespoon olive oil

1 (14 1/2-oz) can low-sodium beef broth

1 cup red wine

1 (16-oz) package frozen pearl onions (I couldn't find the frozen ones so I used the ones in a jar)

1 (10-oz) package cremini mushrooms (Didn't have mushrooms and I made this Tuesday when we had all the snow so I used parsnips)

2 tablespoons tomato paste

4 garlic cloves, chopped

1 tablespoon chopped fresh thyme

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound carrots, thickly sliced

2 tablespoons chopped fresh flat-leaf parsley

Toss beef ad flour in medium bowl until evenly coated. Heat oil in large Dutch oven over medium-high heat. Add beef, in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes. Transfer to medium bowl with slotted spoon.

Add broth, wine, onions, mushroom (parsnips), tomato paste, garlic, thyme, bay leaf, salt, and pepper, bring to boil, scraping up browned bits from bottom of pot. *Stir in carrots. Cover and simmer until beef and vegetables are fork-tender, about 30 minutes. Serve, sprinkled with parsley. *Instead of cooking on the stove, I place pearl onions, carrots, parsnips on the bottom of my crock pot and then added the cooked meat and topped it with the cooked wine juice from the pan. I cooked it on low for 6 hours.

Still have room for dessert.......how about sliced bananas with chocolate sauce and whipped cream, with just a sprinkle of cinnamon.

Bon Appetit!

~ Happy Valentine's Day ~

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