Burgundy Beef Stew Recipe
I hadn't made Burgundy Beef Stew in a few years in spite of the fact that it was on my favorites list. And after I got back this Burgundy Beef Stew recipe, it's the dish that is cooked the largest number of times at home. Your family will love you for it!
Ingredients
2 lbs (910 g) lean beef stew meat, cubed
2 tbs (30 ml) low-sodium soy sauce
6 carrots, cut into chunks
2 cups (480 ml) red or white rose potatoes, peeled and cut into chunks
2 large onions, sliced
2 cloves garlic, minced
1/4 tsp (1 ml) black pepper
1 cup (240 ml) dry red wine
1 cup (240 ml) mushrooms, quartered
1 tbs (15 ml) Fresh Marjoram, minced
1 tsp (5 ml) Fresh Thyme, minced
Directions
Place beef in a large covered casserole dish and stir in soy sauce.
Add carrots, onions, celery, potatoes, garlic, pepper and wine.
Cover and bake at 325°F (165°C) for 1 1/2 hours.
Add mushrooms, stir gently, cover and bake 1 hour longer.
Stir in fresh marjoram and fresh thyme and bake for 15 minutes.
Flour or cornstarch can be added to thicken the sauce.
Add carrots, onions, celery, potatoes, garlic, pepper and wine.
Cover and bake at 325°F (165°C) for 1 1/2 hours.
Add mushrooms, stir gently, cover and bake 1 hour longer.
Stir in fresh marjoram and fresh thyme and bake for 15 minutes.
Flour or cornstarch can be added to thicken the sauce.
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