Burgundy Beef Stew Recipe


Main Ingredient


 Carrots2 Medium, sliced 1/4 inch thick
 Onion1 Large, chopped
 Bacon slices4 , diced
 Garlic3 Clove (15 gm), finely chopped
 Red burgundy wine1 1⁄2 Cup (24 tbs)
 Brandy1⁄4 Cup (4 tbs)
 Salt2 Teaspoon
 Thyme1 1⁄2 Teaspoon
 Oregano1 Teaspoon
 Pepper3⁄4 Teaspoon
 Boneless beef chuck3 Pound, cut into 1 inch cubes
 Frozen small whole onions8 Ounce, thawed (1 Package)
 Small fresh mushrooms1⁄2 Pound, quartered
 Water1⁄4 Cup (4 tbs)
 All purpose flour1⁄4 Cup (4 tbs)

Nutrition Facts

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


In 3-quart casserole, place carrots, onion, bacon and garlic.
Microwave at high (10) 5 to 7 minutes until bacon is cooked and vegetables are tender; stir after 3 minutes.
Blend in wine, brandy, salt, thyme, oregano and pepper.
Add meat; stir well.
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.