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Beef Burgundy Casserole

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  Boneless beef chuck 2 Pound
  Paprika 1 1⁄2 Teaspoon
  Beef bouillon cube 1 , dissolved in 0.5 cup hot water
  Hot water 1⁄2 Cup (8 tbs), for dissolving beef bouillon cube
  Dry red wine 1⁄2 Cup (8 tbs)
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced or pressed
  Bay leaf 1
  Thyme leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Mushrooms 1⁄2 Pound, sliced
  Small whole onions 1 Can (10 oz), drained well
  Salt To Taste
  Cornstarch 2 1⁄2 Tablespoon
  Water 2 1⁄2 Tablespoon
  Chopped parsley 1 Tablespoon

Trim excess fat from beef, then cut into 3/4 inch cubes.
Place meat in a 3 quart casserole; sprinkle with paprika.
Pour bouillon and wine over meat along with chopped onion, garlic, bay leaf, thyme, and pepper.
Cover with a lid or plastic wrap.
Microwave on HIGH (100%) for 5 minutes; stir well.
Microwave, covered, on medium (50%) for 30 minutes, stirring after 15 minutes.
Stir in mushrooms.
Microwave, covered, on medium (50%) for 30 more minutes (stirring after 15 minutes) or until meat is fork tender.
Remove bay leaf.
Stir in whole onions and sprinkle with salt to taste.
Stir together cornstarch and water, then stir into beef.
Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes (stirring after 2 minutes) or until sauce is bubbly and thickened.
Let stand, covered, for 10 minutes.
Before serving, sprinkle with parsley.

Recipe Summary

Side Dish

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Beef Burgundy Casserole Recipe