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Here is Anne in Boston's Beef Burgundy Stew

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Joined: Mar 16, 2006

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Posted to Thread #12855 at 1:44 am on Dec 3, 2008

From: Anne in Boston (@170.253.236.1)
New to Swap - Here's a Contribution
This is the most amazing stew I've ever
had or made. Enjoy!!


BEEF BURGUNDY STEW


2 pounds lean stew beef
2 bay leaves
1 tsp. thyme
2 cloves minced garlic
1 can tomato paste
3 cups burgundy
1 tsp. rosemary
2 cans beef broth
1/2 cup water
1 lb. small red potatoes (quartered if large)
1 lb. carrots (in 1 inch slice)
2 small onions quartered
1 lb. small mushrooms, quartered
3 tbsp. water mixed with 3 tbsp. corn starch
cup fresh minced parsley
salt & pepper to taste


Brown stew beef. Drain and return to pan
with bay leaves, thyme, garlic and tomato paste.
Cook on medium/low heat
until garlic is somewhat cooked. Add
burgundy and rosemary, bring to boil and
simmer 1 and one half hours or
until tender

Add rest of ingredients except for parsley &
salt and pepper. Bring back to boil and
simmer hour to 40 minutes or until
vegetables are done. Add corn starch
mixture and stir until slightly thickened.
Add parsley and salt & pepper to taste.
Now you're done. Yumm.


P.S. I adjust thyme, rosemary, and parsley
to my taste. I like more than this recipe
calls for, and fresh rosemary works better.


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