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Burgundy Beef Stew Recipe
|Bacon slices||4 , diced|
|Onion||1 Large, chopped|
|Carrots||2 Medium, sliced 1/4 inch thick|
|Garlic||3 Clove (15 gm), finely chopped|
|Red burgundy wine||1 1⁄2 Cup (24 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Thyme||1 1⁄2 Teaspoon|
|Boneless beef chuck||3 Pound, cut into 1 inch cubes|
|Frozen small whole onions||8 Ounce (1 Package)|
|Small fresh mushrooms||1⁄2 Pound, quartered|
|Water||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4410 Calories from Fat 2256
% Daily Value*
Total Fat 250 g385.2%
Saturated Fat 100.4 g501.8%
Trans Fat 0 g
Cholesterol 904.9 mg
Sodium 7503.3 mg312.6%
Total Carbohydrates 154 g51.2%
Dietary Fiber 15.5 g61.8%
Sugars 44.5 g
Protein 283 g566.1%
Vitamin A 421.8% Vitamin C 99.3%
Calcium 54.7% Iron 167.4%
*Based on a 2000 Calorie diet
Microwave at high (10) 5 to 7 minutes, until bacon is cooked and vegetables are tender; stir after 3 minutes.
Blend in wine, brandy, thyme, oregano, salt and pepper.
Add meat and stir to coat.
Microwave at medium (5) 29 to 31 minutes.
Add onions and mushrooms.
Microwave at medium (5) 15 to 20 minutes, until meat and vegetables are tender, stirring every 5 minutes.
In 1 cup measure blend water and flour to make a smooth paste.
Stir into stew.
Microwave at high (10) 5 to 7 minutes; stir after 3 minutes