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updated Anne in Boston's Beef Burgundy Stew (sourced from Gail's)

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Joined: Dec 9, 2005


Posted to Thread #20465 at 9:07 am on Sep 11, 2011

Beef Burgundy Stew

Recipe by Anne / Boston

2 1/2 Pounds lean stew beef
2 bay leaves
1 1/2 Tsp. thyme
2 Cloves minced garlic
1 Can tomato paste
3 Cups burgundy
1 1/2 Tsp. rosemary
2 Cans beef broth
1/2 Cup water
1 Lb. small red potatoes, (quarter if large)
1 Lb. carrots, (in 1" slice)
2 Small onions, quartered
1 Lb. small mushrooms, quartered
3 Tbsp. water, mixed with
3 Tbsp. corn starch

1/4 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 1/2 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

The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

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