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Burgundy Beef Stew
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1
Reviews
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By:
Mildred Christofeno
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Burgundy Beef Stew Recipe is a flavorful stew made from the center portion of the chuck roast using butter, pork shoulder, onions, garlic, carrots, parsley, bay leaf, salt and pepper, thyme, tomato paste, red wine and mushrooms.
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INGREDIENTS
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1 1/2 pounds center section beef chuck,from under blade bone, trimmed of fat, cubed
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2 tablespoons butter or
margarine
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1/2 cup 1/2 inch wide strips smoked pork shoulder picnic or ham
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2 medium onions, thinly sliced
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1 clove garlic, minced or pressed
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1 medium carrot, cut in
1/2-inch slices
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1/4 cup chopped parsley
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1 bay leaf
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1/4 teaspoon dried thyme
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1 tablespoon tomato paste
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1 cup dry red wine
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1 can (4 oz) mushroom pieces and stems
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DIRECTIONS
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1:
In a large frying pan, brown beef well (about half at a time) in heated butter. When beef is browned, add ham strips and brown them.
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2:
Add onions, garlic, carrot, parsley, bay leaf, salt, pepper, thyme, and tomato paste. Stir in wine. Mix in mushrooms and their liquid. Bring to a boil, reduce heat, cover, and simmer until meat is very tender (about
2 hours). With a slotted spoon, remove
meat and vegetables to a serving dish; keep warm.
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3:
Bring cooking liquid to a boil, and cook, stirring frequently, until reduced and slightly thickened. Salt to taste. Pour over meat and serve.
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4:
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