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Beef Burgundy Stew
1 1/2 lb Lean, boneless round steak
1 t Vegetable oil
1/2 t Dried thyme
2 lg Garlic cloves, minced
2 ea Bay leaves
3 c Red wine, dry*
1/4 c Tomato paste
1/2 c (plus 3 Tbs) water, divided
2 1/2 c Fresh mushrooms, quartered (about 1/2 pound)
12 sm Round red potatoes, peeled & quartered (about 1-1/2#)
6 md Carrots (about 1#) cut into 1-inch pieces
2 sm Onions, quartered
2 cn (10-1/2 oz.) low-sodium chicken broth
3 T Cornstarch
1/4 c Chopped fresh parsley
1 t Salt
1/4 t Pepper
Trim fat from steak; cut steak into 1-inch cubes. Heat oil in a large Dutch oven until hot. Add steak; cook 5 minutes or until steak loses its pink color. Drain well. Wipe drippings from a pan with a paper towel.
Return steak to pan; place over medium heat. Add thyme, garlic, and bay leaves; cook 1 minute. Add wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 1-1/2 hours or until steak is tender.
Add 1/2 cup water and next 5 ingredients to steak mixture; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender.
Combine cornstarch and remaining 3 tablespoons water; add to stew. Cook 2 minutes or until thickened, stirring constantly. Stir in parsley, salt and pepper. Yield: 2-1/2 quarts
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