Classic Beef Burgundy Stew

Classic Beef Burgundy Stew

wtorek, 18 lutego 2014

Classic Beef Burgundy Stew

Time: 2 hrs 45 mins

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.