Beef Burgundy Part 1 - Beef Burgundy
|Stew meat||1 1⁄2 Pound, cubed|
|Bacon pieces||2 Medium, chopped|
|Onion||1⁄2 , diced|
|Whole wheat flour||1 Tablespoon|
|Garlic seasoning||2 Tablespoon|
|Mushrooms||1 Pound, sliced|
|Diced tomatoes||1 Can (10 oz)|
|Baby carrots||2 , chopped|
|Red wine||2 Cup (32 tbs)|
Directions for preparation:
• Place the bacon in a preheated stock pot. Cook it a little to render it.
• Add in the onions. Stir.
• Add in the stew meat.
• Add in the flour. Stir and toss to coat the meat.
• Cook and let it brown on all sides.
Please refer to Beef Burgundy Part 2 and Beef Burgundy Part 3 for the full reviewed recipe and ingredients.
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