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REC: Anne's Beef Burgundy Stew


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Dawnie2u@gmail.com
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Joined: Dec 9, 2005

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Posted to Thread #34 at 7:03 pm on Dec 18, 2005

* Exported from MasterCook *

ANNE'S BEEF BURGUNDY STEW

Recipe By : Anne in Boston?/Gail's
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews Beef
Freezable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 (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
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.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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Anne's Note: Marinate the beef in balsamic vinegar



Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor


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