Beef Burgundy Stew Recipe
I have to admit this recipe of Beef Burgundy Stew is on my favorite list. A good way to use up beef is to make some irresistible Beef Burgundy Stew. Beef Burgundy Stew makes a yummy Main Dish. The secret of this Beef Burgundy Stew recipe is something I am looking for too. Please try this Beef Burgundy Stew recipe and let me know if you have managed to reveal it.
Ingredients
1 1/2 pounds lean, boned round steak (about 1/2 inch thick)
Cooking spray
1 teaspoon vegetable oil
1/2 teaspoon dried thyme
2 large garlic cloves, minced
2 bay leaves
3 cups dry red wine
1/4 cup tomato paste
2 1/2 cups quartered fresh mushrooms (about 1/2 pound)
1/2 cup water
12 small red potatoes, quartered (about 1 1/2 pounds)
6 medium carrots, cut into 1-inch pieces (about 1 pound)
2 small onions, peeled and quartered (about 1/2 pound)
2 (10 1/2-ounce) cans low-salt chicken broth
3 tablespoons cornstarch
3 tablespoons water
1/4 cup chopped fresh parsley
1 1/4 teaspoons salt
1/4 teaspoon pepper
Directions
1. Trim fat from steak; cut steak into 1-inch cubes. Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add steak, browning on all sides. Drain steak in a colander. Wipe drippings from pan with a paper towel.
2. Return steak to pan; add thyme, garlic, and bay leaves. Place over medium heat, and cook 1 minute. Add wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until steak is tender. Add mushrooms and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Discard bay leaves.
3. Combine cornstarch and 3 tablespoons water in a small bowl; stir well. Add to stew, and cook 2 minutes or until mixture is thick, stirring constantly. Remove from heat; stir in chopped parsley, salt, and pepper.
2. Return steak to pan; add thyme, garlic, and bay leaves. Place over medium heat, and cook 1 minute. Add wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until steak is tender. Add mushrooms and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Discard bay leaves.
3. Combine cornstarch and 3 tablespoons water in a small bowl; stir well. Add to stew, and cook 2 minutes or until mixture is thick, stirring constantly. Remove from heat; stir in chopped parsley, salt, and pepper.
