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Burgundy Beef Stew Recipe
|Lean beef stew meat||2 Pound, cubed (910 Grams)|
|Low sodium soy sauce||30 Milliliter (2 Tablespoon)|
|Carrots||6 , cut in to chunks|
|Potatoes||480 Milliliter, peeled and cut into chunks (2 Cups, Red / White Rose)|
|Onions||2 Large, sliced|
|Garlic||2 Clove (10 gm), minced|
|Black pepper||1⁄4 Teaspoon (1 Milliliter)|
|Dry red wine||240 Milliliter (1 Cup)|
|Mushrooms||240 Milliliter, quartered (1 Cup)|
|Marjoram||15 Milliliter, minced (1 Tablespoon, Fresh)|
|Thyme||1 Teaspoon, minced (5 Milliliter)|
Serving size: Complete recipe
Calories 2612 Calories from Fat 548
% Daily Value*
Total Fat 61 g93.9%
Saturated Fat 24.4 g122.2%
Trans Fat 0 g
Cholesterol 381 mg
Sodium 1483.7 mg61.8%
Total Carbohydrates 232 g77.4%
Dietary Fiber 41.1 g164.4%
Sugars 54.8 g
Protein 228 g455.8%
Vitamin A 1252.3% Vitamin C 310.8%
Calcium 94.5% Iron 202.4%
*Based on a 2000 Calorie diet
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.