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Burgundy Beef Soup




Source of Recipe


Celebrate Autumn 1997


Recipe Introduction


Fork-Tender and Richly Flavored


List of Ingredients




1-1/2 lbs boneless chuck, cut into 1-1/2: cubes
2 TBSP Vegetable Oil
2 Large baking potatoes, cut into 1 inch pieces
2 Large onions, peeled and chopped
4 Large carrots, cut into 1" inches
1 Large Turnip, cut 1" pieces
3 TBSP flour
1 Cup beef broth
1 Cup Burgundy wine
3 Bay Leaves
1 tsp fresh basil, chopped
1 lb can tomatoes, drained and chopped, opt.

Recipe



Brown the beef in hot vegetable oil in a large stew pot. Add all of the vegetables except the tomatoes and saute over medium low for about 5 minutes. Sprinkle with flour over the meat and vegetables and stir to coat. add broth, wine and seasonings. Bring to a boil and then reduce heat to low and simmer, covered. For 1-1/2 hours or until meat is very tender, stirring occasionally.