Classic Beef Burgundy
Burgundy wine makes this a rich and hearty beef stew. |
Prep: 25 minutes
Cook: 2 hours and 20 minutes
Servings: Serves 8
| 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. |
|
 |
| 1/2-lb. medium carrots cut into 1-inch pieces may be substituted for the baby carrots. |
 |
| A quick and easy method for peeling onions is to drop the onions into vigorously boiling water for 2 to 3 minutes. Rinse immediately with cold water. Cut skins across the root end to loosen, then squeeze to remove the peel. |
|
 |
| Need help with this recipe? Go to:
Braising |
