Classic Beef Burgundy Stew |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 10 |
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A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate. Ingredients:
4 tablespoons butter or 4 tablespoons margarine |
5 -6 garlic cloves |
pepper |
3 lbs stew meat, fat trimmed and cut into bite-size pieces |
3 cups red burgundy wine |
1 tablespoon beef base or 1 tablespoon bouillon |
3 cups beef consomme or 3 cups beef broth |
1/2 large onion, cubed |
2 celery ribs, sliced |
1 1/2 tablespoons dried parsley |
2 tablespoons dried basil |
2 bay leaves |
garlic salt, to taste |
3 -4 carrots, peeled and sliced diagonally |
6 red potatoes, peeled and chopped into bite-size pieces |
5 -6 mushrooms, sliced |
2 tablespoons cornstarch |
Directions:
1. Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
2. Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
3. Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
4. To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.
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