Beef Burgundy - Tasty 365 Crockpot Recipe

8 entrée servings
2 pounds lean beef stew meat
1 cup each: Burgundy or other red wine, reducedsodium fat-free beef broth
1 tablespoon tomato paste
1 cup chopped onion
1 teaspoon each: thyme, rosemary, and tarragon leaves
11⁄2 cups each: frozen thawed pearl onions, sliced mushrooms
2 tablespoons cornstarch
1/4 cup cold water
1⁄2 cup chopped parsley
Salt and pepper, to taste

Per Serving:
Calories: 230 % calories from fat: 23 Protein (g): 30.4 Carbohydrate (g): 7.4 Fat (g): 5.6 Saturated fat (g): 2 Cholesterol (mg): 70.9 Sodium (mg): 98

Exchanges:
Milk: 0.0 Vegetable: 1.0 Fruit: 0.0 Bread: 0.0 Meat: 4.0 Fat: 0.0

1. Combine beef, wine, broth, tomato paste, chopped onion, and herbs in 6-quart crockpot; cover and cook on low 6 to 8 hours, adding pearl onions and mushrooms during last 2 hours. Turn heat to high and cook 10 minutes; stir in combined cornstarch and water, stirring 2 to 3 minutes. Stir in parsley and season to taste with salt and pepper.