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Burgundy Beef Stew

Fresh.n.Natural's picture
I hadn't made Burgundy Beef Stew in a few years in spite of the fact that it was on my favorites list. And after I got back this Burgundy Beef Stew recipe, it's the dish that is cooked the largest number of times at home. Your family will love you for it!
  Lean beef stew meat 2 Pound, cubed (910 Grams)
  Low sodium soy sauce 30 Milliliter (2 Tablespoon)
  Carrots 6 , cut in to chunks
  Potatoes 480 Milliliter, peeled and cut into chunks (2 Cups, Red / White Rose)
  Onions 2 Large, sliced
  Garlic 2 Clove (10 gm), minced
  Black pepper 1⁄4 Teaspoon (1 Milliliter)
  Dry red wine 240 Milliliter (1 Cup)
  Mushrooms 240 Milliliter, quartered (1 Cup)
  Marjoram 15 Milliliter, minced (1 Tablespoon, Fresh)
  Thyme 1 Teaspoon, minced (5 Milliliter)

Place beef in a large covered casserole dish and stir in soy sauce.
Add carrots, onions, celery, potatoes, garlic, pepper and wine.
Cover and bake at 325°F (165°C) for 1 1/2 hours.
Add mushrooms, stir gently, cover and bake 1 hour longer.
Stir in fresh marjoram and fresh thyme and bake for 15 minutes.
Flour or cornstarch can be added to thicken the sauce.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2612 Calories from Fat 548

% Daily Value*

Total Fat 61 g93.9%

Saturated Fat 24.4 g122.2%

Trans Fat 0 g

Cholesterol 381 mg127%

Sodium 1483.7 mg61.8%

Total Carbohydrates 232 g77.4%

Dietary Fiber 41.1 g164.4%

Sugars 54.8 g

Protein 228 g455.8%

Vitamin A 1252.3% Vitamin C 310.8%

Calcium 94.5% Iron 202.4%

*Based on a 2000 Calorie diet

Burgundy Beef Stew Recipe