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Beef Burgundy Stew

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  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

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3192 Calories from Fat 385

% Daily Value*

Total Fat 43 g66.3%

Saturated Fat 14.5 g72.5%

Trans Fat 0 g

Cholesterol 330 mg110%

Sodium 4342 mg180.9%

Total Carbohydrates 347 g115.6%

Dietary Fiber 33.3 g133.1%

Sugars 55.4 g

Protein 189 g378.7%

Vitamin A 1562.4% Vitamin C 357.6%

Calcium 50.6% Iron 98.1%

*Based on a 2000 Calorie diet

Beef Burgundy Stew Recipe