Beef Burgundy Stew
This one was developed by Anne in Boston on Gail's Recipe Swap on the Epicurious.com website. It's one of those recipes that almost makes me not mind winter weather. Almost...
2-1/2 lbs. to 3 lbs. lean stew beef, cut into cubes
balsamic vinegar
2 bay leaves
1-1/2 tsp. dried thyme
2 cloves minced garlic (or more)
1 (6-oz.) can tomato paste
3 cups Burgundy wine
1-1/2 tsp. dried rosemary
2 (14-1/2 oz.) cans beef broth
1/2 cup water
1 lb. small red potatoes (quartered if large)
1 lb. carrots in 1-inch slice
2 small onions quartered
1 lb. small mushrooms, quartered
3 Tbsp. water mixed with 3 Tbsp. cornstarch
1/4 cup minced fresh parsley
salt and ground black pepper to taste
Marinate beef cubes in balsamic vinegar for 12 to 24 hours in refrigerator, turning often to coat thoroughly.
Brown stew beef. Drain and return to pan with the bay leaves, thyme, garlic and tomato paste. Cook on medium/low heat until garlic is somewhat cooked. Add Burgundy and rosemary. Bring to a boil and simmer for 1-1/2 hours, or until tender. Add rest of ingredients except for cornstarch mixture, parsley, salt and pepper. Bring back to a boil and simmer for 30 to 40 minutes or until vegetables are done. Add cornstarch mixture and stir until slightly thickened. Add parsley, salt and pepper.
Makes 8 servings.
Variation: Use boneless skinless chicken breast pieces that have been stir-fried, chicken broth and Chardonnay.
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