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Burgundy Beef Stew

Microwave.Lady's picture
Ingredients
  Carrots 2 Medium, sliced 1/4 inch thick
  Onion 1 Large, chopped
  Bacon slices 4 , diced
  Garlic 3 Clove (15 gm), finely chopped
  Red burgundy wine 1 1⁄2 Cup (24 tbs)
  Brandy 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Thyme 1 1⁄2 Teaspoon
  Oregano 1 Teaspoon
  Pepper 3⁄4 Teaspoon
  Boneless beef chuck 3 Pound, cut into 1 inch cubes
  Frozen small whole onions 8 Ounce, thawed (1 Package)
  Small fresh mushrooms 1⁄2 Pound, quartered
  Water 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
Directions

In 3-quart casserole, place carrots, onion, bacon and garlic.
Cover.
Microwave at high (10) 5 to 7 minutes until bacon is cooked and vegetables are tender; stir after 3 minutes.
Blend in wine, brandy, salt, thyme, oregano and pepper.
Add meat; stir well.
Microwave at medium (5) 29 to 31 minutes.
Add onions and mushrooms.
Microwave at medium (5) 15 to 20 minutes until meat and vegetables are tender, stirring every 5 minutes.
In 1-cup measure, blend water and flour to make a smooth paste.
Stir into stew.
Cover.
Microwave at high (10) 5 to 7 minutes; stir after 3 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Beef

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