Burgundy Beef Stew

Name: Burgundy Beef Stew
Ingredients: 2 lbs beef chuck, cut into 1 1/2 to 2 inch cubes; 2 teaspoons butter or 2 teaspoons oil; 2 medium onions, sliced thin; 2 cloves garlic, minced; 3 large carrots, cut into 1/2 inch rounds; 1 lb small mushroom, left whole; 1 bay leaf; 12 teaspoon salt; 12 teaspoon pepper; 14 teaspoon thyme; 1 teaspoon tomato paste; 1 12 cups dry red wine (burgundy); 14 cup fresh parsley; 14 cup flour; water

15 ingredients

7 steps

Ingredients

2 lbs beef chuck, cut into 1 1/2 to 2 inch cubes
2 teaspoons butter or 2 teaspoons oil
2 medium onions, sliced thin
2 cloves garlic, minced
3 large carrots, cut into 1/2 inch rounds
1 lb small mushroom, left whole
1 bay leaf
12 teaspoon salt
12 teaspoon pepper
14 teaspoon thyme
1 teaspoon tomato paste
1 12 cups dry red wine (burgundy)
14 cup fresh parsley
14 cup flour
water

Directions

1

In a large skilled melt the butter or heat the oil and brown beef.
2

Add onion, garlic, carrots and stir for a few minutes.
3

Pour into a crockpot and add remaining ingredients EXCEPT flour and water.
4

Cook on low for 6-8 hours.
5

Drain juices into a large saucepan, mix flour and water to make a med paste and whisk in to juices over med-high heat to make a medium gravy.
6

Add to stew, stir and serve.
7

Serve with a salad and french bread and of course the remaining wine!