Preparation time: 15 minutes

Cooking time: 1 hour, 15 minutes

• Beef Burgundy

I usually make this dish when I have leftover dry red wine. We especially enjoy it in winter, when slow-cooked dishes seem so appropriate. It can be served alone, over pasta or rice, or over Easy Microwave Polenta (see recipe). A crisp tossed salad and gluten-free French Baguette (see recipe) make it a perfect meal.

makes 2 servings (1 cup each)

• 1 slice uncooked bacon
• ½ pound beef chuck stew meat, cut into ½-inch cubes
• 1 tablespoon cornstarch
• ¼ teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground pepper, plus more to taste
• ½ cup cleaned and sliced white mushrooms (such as cremini or button)
• ¾ cup gluten-free low-sodium beef broth
• ½ cup Burgundy or other dry red wine
• ½ cup baby carrots (the smaller, the better), about 1 snack package
• ½ cup diced onion (or frozen pearl onions)
• 1 tablespoon tomato paste
• 1 teaspoon gluten-free Worcestershire sauce
• 1 small garlic clove, minced
• 1 tablespoon chopped fresh thyme, or ½ teaspoon dried, divided
• 1 bay leaf

1. Preheat the oven to 325°F. In a heavy 2-quart saucepan with a lid, cook the bacon over medium heat until crisp, 3 to 4 minutes. Remove the bacon with tongs, leaving any bacon fat in the pan.

2. Sprinkle the beef with the cornstarch. Working in batches if necessary, add the beef to the pot in a single layer (to facilitate browning). Sprinkle with the salt and pepper and cook, stirring occasionally, until the beef is thoroughly browned on all sides and cooked through, 5 to 6 minutes. Transfer to a plate.

3. Add the mushrooms to the pan and cook, stirring occasionally, until lightly browned and their juices have evaporated, 2 to 3 minutes. Crumble the cooked bacon into the pan, and stir in the browned beef, the broth, wine, carrots, onion, tomato paste, Worcestershire sauce, garlic, half of the thyme, and the bay leaf.

4. Cover and cook over low heat for 1 hour. Discard the bay leaf. Taste and add more salt and pepper, if desired. Serve in bowls (or over rice, pasta, or polenta), garnished with the remaining thyme.

Per serving: 375 calories; 22g protein; 20g total fat; 3g fiber; 17g carbohydrates; 68mg cholesterol; 494mg sodium