Posted in Beef, Main Courses

Comfort Food…

Braised London BroilWe had miserable weather today so I felt like making something that warms you from the inside for dinner.  I thought a nice braised beef would do the trick and come up with this.  This recipe is a cross between Beef Bourguignon and Pot Roast.  The flavors are familiar to most pallets so I expect that if you are a stew/beef lover, you will really enjoy the rich flavors of this meal.

NOTE: I did not have beef stock readily available so what I used a beef bullion cube and only used half the suggested water to make a richer broth.

Enjoy without the guilt!

Braised London Broil

Serves 4

Prep time: 10 minutes

Cook time: 1 to 1 ½ hours

Estimated Values per serving:

Calories = 395                                              Fat = 11 grams (based on 6 ounces of beef)


1 – 1 ½ pound London broil

2 shallots – chopped

3 celery ribs – chopped

1 cup carrots – chopped

¾ cup red wine

1 cup low fat beef stock

½ cup tomato juice

½ teaspoon basil

1 bay leaf

½ teaspoon pepper

1 bay leaf

1 teaspoon gravy master

1 teaspoon Worcestershire sauce

1 cup peas – defrosted if frozen

12 ounces small potatoes – cut in half

2 tablespoons flour

¼ cup water


  1. Heat large skillet on high heat and spray with cooking spray. Add London broil and sear for 2 – 3 minutes on each side until browned.  Remove from heat, cover and set aside.
  2. Reduce heat to medium and add shallots, carrots and celery.  Sauté for about 5 minutes until browned.  Add wine and cook until liquid is absorbed.
  3. Return meat to skillet and add beef stock, tomato juice, basil, pepper, bay leaf and Worcestershire sauce.  Bring to a boil then lower heat and allow to simmer for about 1 hour, stirring occasionally.
  4. While meat is simmering, heat oven to 425o.  Spray baking dish with cooking spray and add potatoes in a single layer.  Allow potatoes to roast for about 45 minutes or until browned, stirring occasionally.
  5. About 15 minutes before serving, remove meat from skillet, stir flour and water in a small bowl and add to skillet.  Bring mixture to a boil, stirring constantly, until thickened.  Return meat to skillet and add potatoes and peas.  Cook for another 3 – 5 minutes.
  6. Carve meat, spoon sauce onto a serving platter then add meat slices on top and serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s