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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 whole(s) onion finely chopped |
1/2 whole(s) carrots finely chopped |
2 tablespoon(s) olive oil |
1 celery stalk finely chopped |
1/2 teaspoon(s) dried rosemary |
1/2 teaspoon(s) dried sage |
1/2 cup(s) dry red wine |
1 cup(s) canned tomato with juice |
Directions:
1. Preheat oven to 300°F. Season beef with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer meat to slow cooker. Add onions, carrots, garlic, sage, thyme, coffee and vinegar; bring to a simmer. Cover and cook until beef is tender, 4 1/2 to 5 hours or High or 7 to 8 hours on Low. Add the butternut squash and parsley in the last 2 hrs of cooking. Meanwhile, skim fat from the braising liquid. Pour the liquid from your slow cooker into a medium saucepan Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Carve the beef and serve with gravy.
2. Entire recipe makes 8 servings
3. Serving size is 4oz of meat with 1/3 cup gravy
4. Each serving = 5 Points +
5. PER SERVING: 220 calories; 5 g fat; 5 g carbohydrates; 32 g protein; 1 g fiber
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