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Burgundy Beef Stew Recipe
|Carrots||2 Medium, sliced 1/4 inch thick|
|Onion||1 Large, chopped|
|Bacon slices||4 , diced|
|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, thawed (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, 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.