Beef Burgundy Stew
|Boneless lean beef steak||1 1⁄2 Pound (1/2 Inch Thick Round)|
|Vegetable oil||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Garlic cloves||2 Large, minced|
|Dry red wine||3 Cup (48 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Quartered mushrooms||1⁄2 Pound (2 1/2 Cups, Fresh)|
|Water||1⁄2 Cup (8 tbs)|
|Red potatoes||1 1⁄2 Pound, quartered (12 Small Size)|
|Carrots||1 Pound, cut into 1 inch pieces (6 Medium Size)|
|Onions||1⁄2 Pound, peeled and quartered (2 Small Size)|
|Canned low salt chicken broth||21 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄4 Teaspoon|
1. Trim fat from steak; cut steak into 1-inch cubes. Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add steak, browning on all sides. Drain steak in a colander. Wipe drippings from pan with a paper towel.
2. Return steak to pan; add thyme, garlic, and bay leaves. Place over medium heat, and cook 1 minute. Add wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until steak is tender. Add mushrooms and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Discard bay leaves.
3. Combine cornstarch and 3 tablespoons water in a small bowl; stir well. Add to stew, and cook 2 minutes or until mixture is thick, stirring constantly. Remove from heat; stir in chopped parsley, salt, and pepper.