Healthy Cooking from H-E-B
2 1/2lb.boneless beef shoulder roast,
3stripsH-E-B Center Cut Bacon, chopped,
1/2c.shallots, peeled and thin sliced,
1tsp.Central Market Organics Herbs de Provence,
4c.whole white or brown button mushrooms,
1bag (16 oz.)H-E-B Frozen Select Parisienne or Baby Carrots,
1Cut the roast into 2-inch cubes and trim off excess fat. Season the beef cubes with salt and fresh cracked pepper.
2Heat a heavy bottom skillet oven over medium heat for 3 minutes. Add the chopped bacon and fry until golden. Remove the bacon and set aside on paper towels.
3Place the seasoned beef cubes in the hot skillet with the bacon fat and brown on all sides over medium high heat.
4Place the browned beef, onions, herbs de Provence, whole mushrooms, carrots and wine in the crock pot. Cover the pot and turn heat on crock pot to slow for 8 hours. When you get home the beef tip with mushroom stew is ready.
Calories: 320, Total Fat: 11g, Cholesterol: 105mg, Sodium: 230mg, Carbohydrates: 10g, Dietary Fiber: 2g, Sugar: 4g, Protein: 35g