Beef burgandy, oven cooked
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Soy sauce |
| 2 | pounds | Beef stew meat, cut in 1 1/2\" cubes and cut into chunks |
| 2 | larges | Onions, sliced |
| 1 | Clove garlic, minced | |
| ¼ | teaspoon | Ground marjoram |
| 1 | cup | Dry red wine |
| 2 | tablespoons | Flour |
| 4 | mediums | Carrots, peeled |
| 1 | cup | Thinly sliced celery |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Ground thyme |
| 1 | cup | Sliced mushrooms |
Directions
This oven cooked beef stew is slow cooked with soy sauce and wine to allow the subtle flavors to come out. You'll love it.
Blend 2 tablespoons soy sauce with 2 tablespoons flour in 2½ to 3 quart sauce pan. Add beef to this mixture, toss to coat meat.
Add the 4 medium chunked carrots, 2 large sliced onions, 1 cup thinly sliced celery, 1 clove garlic, minced, ¼ teaspoon black pepper, ¼ teaspoon ground marjoram, ¼ teaspoon ground thyme, and 1 cup dry red wine to the meat. Stir gently. Cover tightly, bake at 325 for 1 hour.
Open pot, add 1 cup sliced mushrooms, stir gently, cover and bake 1 ½ to 2 hours longer, or until meat and vegetables are tender.
Serve above on rice, potatoes, or noodles. A very dry red or white wine would properly enhance this meal, and maybe you.
Submitted By MICHAEL ORCHEKOWSKI On 08-02-95