Beef burgandy, oven cooked

Yield: 8 servings

Measure 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

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

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