Burgundy beef stew


3/4 lb beef cut in” cube
1 cup red burgundy wine
1 cup onions coarsely chopped
2 cup carrots cut” length
1/4 cup chopped parsley
1 cup celery cut” length
3 med potatoes cut” length
1 cup sliced mushrooms caps
1 can beef broth
2 clove garlic finely chopped
1 tsp worcestershire sauce
2 tbsp olive oil
6 tbsp flour
1/2 tsp dried thyme
1 med bay leaf
1/2 tsp white pepper

How to prepare

Heat oil in large dutch oven. Cut beef into 1/2″ cubes. Dry beef with paper towel then toss in 4-tbsp flour. Brown meat at high temperature. Add beef broth and de glaze the pot. Then add garlic, parsley, 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-tbsp flour with 4-tbsp water, stir into the stew. Cook briefly till sauce thickens. Serves 4

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