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    Classic Beef Burgundy


    Source of Recipe


    net

    List of Ingredients




    Classic Beef Burgundy

    2-1/2 lbs. beef chuck roast, cut into 1-1/2 inch cubes
    3/4 tsp. dried marjoram leaves
    3/4 tsp. black pepper
    2 Tbsp. vegetable oil
    1 can (13-3/4 ounces) single strength beef broth
    1 cup Burgundy wine
    2 cloves garlic, minced
    1/2 lb. baby carrots
    1/2 lb. small whole fresh mushrooms
    1/2 lb. pearl onions, peeled
    1/4 cup water
    2 Tbsp. cornstarch

    Combine marjoram and pepper. Toss beef cubes in spices to coat.
    Heat oil in a Dutch oven over medium heat. Brown beef cubes (half at a time) about 10 minutes.
    Add browned beef cubes, broth, wine and garlic to pot, stirring to combine. Reduce heat to low, cover tightly and simmer 1 hour.
    Add carrots, cover and continue simmering for an additional 30 minutes.
    Add mushrooms and onion. Cover and continue simmering for an additional 30 minutes.
    Combine water and cornstarch until smooth. Gradually pour into stew while stirring.
    Simmer uncovered, stirring occasionally, for about 10 minutes or until thickened

    Recipe
 

 

 

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