Beef Burgundy Stew
Created by lazyme on March 9, 2015
- Servings: 10
- Prep Time: 20m
- Cook Time: 3h
- Recipe #17865
Ingredients
- 1 1/2 pounds boneless round steaks
- 1 teaspoon oil (vegetable oil)
- 1/2 teaspoon dried thyme
- 2 large garlic cloves, minced
- 2 bay leaves
- 3 cups dry red wine
- 1/4 cup tomato paste
- 2 1/2 cups mushrooms (quartered)
- 1/2 cup water
- 12 small (2 pounds) red potatoes (peeled and quartered)
- 6 medium (1 pound) carrots (1-inch pieces)
- 2 small yellow onions (quartered)
- 21 ounces low sodium chicken broth
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1/4 cup fresh chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
How to Make
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Step 1: Trim fat from the steak; cut the steak into 1-inch cubes.
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Step 2: Heat the oil in a large Dutch oven over high heat.
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Step 3: Add the steak, and cook 5 minutes or until steak loses its pink color.
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Step 4: Drain well, and wipe drippings from pan with a paper towel. Return the steak to the pan.
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Step 5: Add the thyme, garlic, and bay leaves, and cook over medium heat 1 minute. Add the wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer for 1 1/2 hours or until the steak is tender.
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Step 6: Add the mushrooms and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the vegetables are tender.
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Step 7: Combine the cornstarch and 3 tablespoons water; stir well, and add to the stew.
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Step 8: Cook 2 minutes or until thickened, stirring constantly.
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Step 9: Remove from heat, and discard bay leaves. Stir in the parsley, salt and pepper.
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NOTE: Freeze the stew in an airtight container. Thaw in refrigerator 24 hours; cook over low heat until heated
Nutritional Facts
- Serving Size: 1 (396.9 g)
- Calories 248.9
- Total Fat - 9.2 g
- Saturated Fat - 3.4 g
- Cholesterol - 51 mg
- Sodium - 562.8 mg
- Total Carbohydrate - 21 g
- Dietary Fiber - 4.3 g
- Sugars - 3.5 g
- Protein - 18 g
- Calcium - 72 mg
- Iron - 5.2 mg
- Vitamin C - 17.3 mg
- Thiamin - 0.1 mg