Braised Beef Cubes Recipe
Ingredients
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| Onions | 5 Medium, sliced | |
| Mushrooms | 1 Pound, sliced | |
| Beef stew meat | 3 Pound, cut into 1 inch cubes | |
| Seasonings | To Taste | |
| Garlic | 1 Clove (5 gm), minced | |
| Salt | 2 Teaspoon | |
| Onion salt | 1⁄4 Teaspoon | |
| Marjoram leaves | 1⁄4 Teaspoon | |
| Thyme leaves | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Beef broth | 1 Cup (16 tbs) | |
| Flour | 4 1⁄2 Teaspoon | |
| Red burgundy wine | 1 1⁄2 Cup (24 tbs) | |
| Red food color | 3 Drop |
Nutrition Facts
Serving size: Complete recipe
Calories 5291 Calories from Fat 2746
% Daily Value*
Total Fat 306 g470.5%
Saturated Fat 99.4 g496.8%
Trans Fat 0 g
Cholesterol 1196 mg398.7%
Sodium 8558.6 mg356.6%
Total Carbohydrates 169 g56.5%
Dietary Fiber 23 g91.8%
Sugars 64.4 g
Protein 397 g794.1%
Vitamin A 65.4% Vitamin C 148.9%
Calcium 47.5% Iron 138.2%
*Based on a 2000 Calorie diet
Directions
Cook and stir onion and mushrooms in butter until onion is tender.
Remove vegetables from pan; drain.
Brown meat with garlic in same pan.
Sprinkle remaining Seasonings on meat.
Mix beef broth and flour; pour on meat.
Heat, stirring constantly, until sauce boils.
Boil and stir 1 minute.
Stir in Burgundy.
Cover tightly; simmer 1 1/2 to 2 hours, stirring in onion and mushrooms 5 minutes before beef mixture is done.
Divide only the meat and vegetables between two 2 quart freezer containers.
To 1 container, add 1/2 cup of the sauce in the pan.
Cool quickly.
Cover, label Braised Beef and freeze.
To other container, add remaining sauce and the red food color.
Cool quickly.
Cover, label Beef Bourguignon and freeze.
Chef
