Beef Burgundy
From gadandi 15 years ago
- 60 minutes to make
- Serves 6
A special way to dress up "beef stew".
Ingredients
- 3 pounds round steak, cut into strips shopping list
- 4 large peeled, sliced carrots shopping list
- 2 large cloves garlic, minced shopping list
- 1 pound mushrooms (Portabella are nice, but remove stems and gills) shopping list
- 1 large onion, sliced thinly shopping list
- 1 box beef stock, 32 oz. shopping list
- 2 cups Burgundy shopping list
- 1/2 tsp. dried taragon shopping list
- 1/2 tsp. dried thyme shopping list
- 1 bay leaf shopping list
- 1 stock celery with leaves, cut up shopping list
- 1 4 oz. can tomato sauce shopping list
How to make it
- In a Dutch oven, brown beef in heated olive oil. Be sure to do so in small batches. Add tomato sauce and all but 1/4 cup of the beef stock. Add the burgandy and the remaining ingredients, bring to a boil. Reduce the heat and simmer for 60 minutes or until beef is tender. Stir 1 Tbs. cornstarch into the remaining 1/4 cup beef stock and thicken the beef. So good served over brown rice or noodles.
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Reviewed by 1 people-
nice one i like this
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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