HCG Beef Bourguignon

I made a discovery the other night.  This dreamy fiance of mine owns a cast iron skillet.  Not one of those fake ones... this thing is heavy.  It looks like something my mom used to have in the 80's.  I took a stab at a healthy version of beef bourguignon...  it's not quite up to Julia Child standards.  I also added mushrooms. I'm not sure if this is a cardinal sin, but it didn't seem fair not to have them with the yummy onion and garlic. More healthy stuff folks...  if you want to make it more yummy and less than 190 calories... add some red wine and butter.  Mmmm butter.

• 1 package beef stew meat
• 1 cup of beef broth  (I make my own with "better than bouillon."  If you keep it in the fridge you will never have to buy beef broth
• 3 tablespoons tomato paste
• 1/2 onion sliced
• 1/2 cup button mushrooms, cubed.
• 2 tablespoons red wine vinegar
• 3 cloves of garlic, crushed
• thyme
• marjoram
• salt & pepper
• cooking spray

You don't need a cast iron skillet... you can use a stockpot.  You can also get top sirloin and cube it.  Stew meat needs a long time to cook.  Mistake to come later- corrected in recipe.

1. Spray pot with cooking spray and place over medium heat
2. add onions, mushrooms and garlic.  Cook over medium heat for about 3 minutes until tender.  Add marjoram, thyme and salt & pepper
3. Add beef.  Cook with veggies until browned.  
4. Add stock & red wine vinegar.  Stir in tomato paste
5. Simmer over low heat for at least 3 hours

The timing of it is where I went wrong.  If you choose to cube top sirloin... I'm sure you only need to simmer it for 30 minutes or so.  If you use stew meat... no doubt it will be yummy... but it needs time to break down. If you do decide to use butter & wine you most likely won't need the vinegar.  I just wanted that wine flavoring. The sauce was very flavorful though- and I will make this again. This time when Fiance is in town.  :)