Soups & Stews

Beef Burgundy Stew Tom & Kari

I like to let the meat cook in the wine mixture for at least 3 hours before continuing the recipe. The meat will just melt in your mouth!

1 & 1/2 pounds lean boneless round steak, 1/2-inch thick
1 tablespoon vegetable oil
1/2 teaspoon dried thyme
2 cloves garlic, minced
3 bay leaves
4 cups Burgundy or other dry red wine
1/4 cup tomato paste
1/2 cup plus 3 tablespoons water, divided
2 & 1/2 cups quartered fresh mushrooms (about 1/2 pound)
12 small round red potatoes, quartered (about 1 & 1/2 pounds)
6 medium carrots, cut into 1-inch pieces (about 1 pound)
3 small onions, quartered (about 1/2 pound)
2 10 & 1/2-ounce cans low-sodium chicken broth
3 tablespoons cornstarch
1/4 cup chopped fresh parsley
1 & 1/4 teaspoon salt
1/4 teaspoon pepper

Trim fat from steak; cut steak into 1-inch pieces. In Dutch oven, add oil over medium high heat. Add steak and cook until browned on all sides, stirring often; drain. Wipe drippings from Dutch oven with paper towel.

Return meat to Dutch oven and place over medium heat. Add thyme, garlic, and bay leaves; cook 1 minute. Add wine and tomato paste; bring mixture to a boil. Cover, reduce heat, and simmer 1 & 1/2 hours or until steak is tender.

Add 1/2 cup water and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Remove and discard bay leaves.

Combine cornstarch and remaining 3 tablespoons water; add to stew. Cook, stirring constantly, 2 minutes or until thickened.

Stir in parsley, salt and pepper.

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