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Burgundy Beef Stew




Source of Recipe


internet


Recipe Introduction


Warm up on a winter's night with this hearty beef and veggie stew served over egg noodles."



List of Ingredients




1/3 cup all-purpose flour
1/2 teaspoon garlic powder
2 pounds boneless beef chuck, cut into 1-1/2-inch pieces
2/3 cup water
2 tablespoons vegetable oil
1 1/4 cups Burgundy wine
1/3 cup Kikkoman Soy Sauce
1 bay leaf
1 1/2 teaspoons dried thyme leaves, crumbled
1 pound carrots, cut into 1 inch pieces
1 pound small boiling onions
3/4 pound fresh mushrooms
1/2 cup water
2/3 cup coarsely chopped fresh parsley
Hot cooked egg noodles



Recipe




1 Combine flour and garlic powder in small bowl; divide mixture in half. Coat beef with one-half of flour mixture. Brown beef in hot oil in Dutch oven or large, heavy saucepan. Pour in 2/3 cup water and next 4 ingredients. Cover pan; bring to boil. Reduce heat; simmer 1 hour and 10 minutes.
2 Add carrots, onions and mushrooms; cover and simmer 30 minutes. Meanwhile, blend remaining flour mixture and 1/2 cup water. Stir into meat mixture; return to boil and cook until slightly thickened. Discard bay leaf. Stir in parsley; serve over noodles.