Burgundy Beef Stew



3 Tbsp Cooking Oil

2 pound boneless chuck eye, rolled rump or bottom round roast, cut into 1 in cubes

1/2 cup all-purpose flour

1-1/2 cup dry red wine or beef broth

1/2 tsp thyme

1-1/4 tsp salt

1 tsp beef bouillon granules

1/4 tsp pepper, 1 clove garlic, chopped

1 bay leaf

2 Tbsp butter

8 ounces sliced mushrooms

4 medium onions, sliced


6 Tiny Potatoes, Halved

6 Medium Carrots, Quartered


 Coat beef with flour, Cook beef in oil over medium heat, stirring occasionally, until browned. Add wine or broth and enough water to cover the meat. Stir in thyme, salt, bouillon, pepper, garlic and bay leaf. Heat to boiling; reduce heat. Cover and simmer 1-1/2 hours or until beef is tender. Add the potatoes, and carrots. Return to boiling; reduce heat. Simmer, covered for 20 minutes or until vegetables are tender. Discard bay leaf.

Meanwhile, melt butter in a skillet over medium heat. Cook mushrooms and onions in butter, stirring occasionally, until onions are tender. Stir mushroom mixture into beef mixture and simmer 10 additional minutes.

Note: This can be cooked in a slow cooker. Place browned beef in the slow cooker and continue the recipe in the slow cooker. Cook for 6-8 hours on low setting.



8-10 servings.



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