Email to Lola777      

Recipe Categories: Lola777's HOME PAGEAPPETIZERS ASIAN BBQ BEVERAGES BREAD BRKFSTandBRUNCH BROWNIES CAJUNCREOLE CAKESandPIES CARIBBEAN CASSEROLES CHEESE COOKIES DESSERTS DIPSandSPREADS FISHandSEAFOOD FRUIT GAME GREEK ITALIAN JAMSandJELLIES MARINADES MEATS MEXICANTEX-MEX MISC NUTS PASTA PICKLESandRELISHES PORK POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES VEGETARIAN

BEEF BURGUNDY STEW




Source of Recipe


Gail's Recipe Swap


List of Ingredients




2 ½ pounds lean stew beef
2 bay leaves
1½ tsp. thyme
2 cloves minced garlic
1 can tomato paste (optional)
3 cups burgundy
1½ tsp. rosemary
2 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. corn starch
¼ cup fresh minced parsley
salt & pepper to taste


Recipe



Brown stew beef. Drain and return to pan
with bay leaves, thyme, garlic and tomato paste.
Cook on medium/low heat
until garlic is somewhat cooked. Add
burgundy and rosemary, bring to boil and
simmer 1 and one half hours or
until tender

Add rest of ingredients except for parsley &
salt and pepper. Bring back to boil; lower heat and
simmer ½ hour to 40 minutes or until
vegetables are done. Add corn starch
mixture and stir until slightly thickened.
Add parsley and salt & pepper to taste.
Serve hot with crusty bread and a green salad.


NOTE: Marinating the beef overnight in balsamic vinegar makes
the meat even more tender and adds richness to this dish. Also,
adjust amounts of thyme, rosemary, and parsley
to your taste. Using fresh herbs makes the stew
taste even more delicious.