Beef, Mushroom And Peas Bourguignon
|Lean beef stew meat||2 Pound|
|Flour||1⁄2 Cup (8 tbs)|
|Beef bouillon||1 Cup (16 tbs)|
|Burgundy||2 Cup (32 tbs) (Divided)|
|Pearl onions||1 Pound (Peeled)|
|Carrots||4 , cut julienne style|
|Parsley||1 Tablespoon, chopped|
|Garlic||2 Clove (10 gm) (Pressed Or Chopped)|
|Salt||1 1⁄2 Teaspoon|
|Frozen peas||1 Cup (16 tbs)|
|Button mushrooms||1 Cup (16 tbs)|
Dredge stew meat in flour.
Conventionally brown in oil on surface unit.
Combine all ingredients except peas, mushrooms and 1/2 cup burgundy.
Cover with plastic wrap.
Insert probe into liquid.
Cook on high (9); heat & hold at 180Â°F for 2 hours, or until meat is tender.
Add peas and mushrooms during last half hour of cooking.
Combined 1/4 cup flour with enough water to make a paste.
Remove meat and vegetables from sauce.
Stir flour paste into sauce.
Cook on high (9) for 6 minutes, or until boiling.
Stir in 1/2 cup burgundy; pour over meat and vegetables.