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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.

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Burgundy Beef Stew Recipe