Stoneware Beef Burgundy

Name: Stoneware Beef Burgundy
Ingredients: 1 1/2 - 1 3/4 lbs beef chuck, cut into 2 &quot, chunks; 2 tablespoons cooking oil; 2 -3 garlic cloves, crushed; 2 large onions, cut into chunks; salt, to taste; 5 carrots, cut into 2 &quot, - 3 &quot, pieces; 1/2 lb mushroom, quartered; 5 -8 potatoes, peeled and cut into 2 &quot, chunks; 2 cups boiling water; 1 1/2 cups Burgundy wine; 3 sprigs fresh parsley; 2 bay leaves; 1/2 teaspoon thyme; 5 peppercorns

14 ingredients

7 steps

Ingredients

1 1/2 - 1 3/4 lbs beef chuck, cut into 2 &quot, chunks
2 tablespoons cooking oil
2 -3 garlic cloves, crushed
2 large onions, cut into chunks
salt, to taste
5 carrots, cut into 2 &quot, - 3 &quot, pieces
1/2 lb mushroom, quartered
5 -8 potatoes, peeled and cut into 2 &quot, chunks
2 cups boiling water
1 1/2 cups Burgundy wine
3 sprigs fresh parsley
2 bay leaves
1/2 teaspoon thyme
5 peppercorns

Directions

1

Using a heavy skillet, brown crushed garlic in oil.
2

Add beef and brown and salt to taste.
3

Add onions and fry, stirring frequently until the onions are clear.
4

Place this mixture in the Clay Pot along with the carrots, potatoes, and mushrooms.
5

Make a bouquet garni with parsley, bay leaves, thyme, and peppercorns. (I actually like to use a teaball, but cheesecloth is more traditional). Place among the meat & veggies.
6

Pour the water and wine over all of this, cover and bake at 350 F for 2 hours.
7

*Note: If you like a thicker sauce, add corn starch into a little cold water and add during the last 1/2 hour of cooking.