Braised Beef Cubes
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onions||5 Medium, sliced|
|Mushrooms||1 Pound, sliced|
|Beef stew meat||3 Pound, cut into 1 inch cubes|
|Garlic||1 Clove (5 gm), minced|
|Onion salt||1⁄4 Teaspoon|
|Marjoram leaves||1⁄4 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon|
|Beef broth||1 Cup (16 tbs)|
|Flour||4 1⁄2 Teaspoon|
|Red burgundy wine||1 1⁄2 Cup (24 tbs)|
|Red food color||3 Drop|
Melt butter in Dutch oven or large saucepan.
Cook and stir onion and mushrooms in butter until onion is tender.
Remove vegetables from pan; drain.
Brown meat with garlic in same pan.
Sprinkle remaining Seasonings on meat.
Mix beef broth and flour; pour on meat.
Heat, stirring constantly, until sauce boils.
Boil and stir 1 minute.
Stir in Burgundy.
Cover tightly; simmer 1 1/2 to 2 hours, stirring in onion and mushrooms 5 minutes before beef mixture is done.
Divide only the meat and vegetables between two 2 quart freezer containers.
To 1 container, add 1/2 cup of the sauce in the pan.
Cover, label Braised Beef and freeze.
To other container, add remaining sauce and the red food color.
Cover, label Beef Bourguignon and freeze.