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Beef Burgundy Stew

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Ingredients
  Boneless lean beef steak 1 1⁄2 Pound (1/2 Inch Thick Round)
  Cooking spray 1
  Vegetable oil 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Garlic cloves 2 Large, minced
  Bay leaves 2
  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)
  Cornstarch 3 Tablespoon
  Water 3 Tablespoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Salt 1 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef

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