Burgundy beef stew

1 servings

Ingredients

QuantityIngredient
2tablespoonsOlive Oil
¾poundsBeef Cut in Inch Cube
1cupOnions, Chopped
2cupsCarrots Cut
1cupRed Burgundy Wine
1canBeef Broth
6tablespoonsFlour
¼cupChopped Parsley
1cupCelery Cut Inch Length
3mediumsPotatoes Cut Inch Length
2eachesClv Garlic Finely Chopped
1cupSliced Mushrooms Caps
1teaspoonWorcestershire Sauce
½teaspoonWhite Pepper
½teaspoonDried Thyme
1mediumBay Leaf

Directions

INGREDIENTS

DIRECTIONS

Heat oil in large Dutch oven. Cut beef into ½" cubes. Dry beef with paper towel then toss in 4-tbs flour. Brown meat at high temperature. Add beef broth and deglaze the kettle. Then add minced garlic, parsley, dried thyme, worcestershire sauce, and bay leaf.

Simmer slowly 1-hour. Add onions, carrots, wine, and simmer 45-minutes. Add water if sauce is too thick. Add celery, mushrooms, potatoes, and simmer 45-minutes more. If the sauce has not thickened at the end of cooking, mix 2-tbs flour with 4-tbs water, stir into the stew. Cook briefly till sauce thickens. Serve with rice, French bread and lettuce or cabbage salad. Serves [4] Every country has its own version of a beef stew which depends greatly on the type of spices and variety of vegetables. This French beef stew uses wine to add flavor to the sauce and to assist in tenderizing the beef.

Submitted By EARL SHELSBY On 01-26-95