Thursday, October 29, 2009

Beef burgundy stew

This stew is so amazing that you won’t care that it takes awhile to make! The preparation time can be cut down considerably by doing once a week food preparation, but even if you have to chop and cook everything same day, this recipe makes a stew worth waiting for. I usually cook and simmer mine in a large stock pot, but you can brown and cook the first few ingredients in a skillet, and then dump them into a crock pot to slow cook all day.

Beef Burgundy Stew

1-1/2 lb stew beef, floured
Olive oil

1/2 t thyme
2 cloves garlic, minced
2 bay leaves
3 c Burgundy
1/4 c tomato paste

1/2 c water
2 c mushrooms, quartered
12 small red potatoes, quartered
6 medium carrots, 1″ pieces, or baby carrots
2 small onions, quartered
2 cans broth, 15 oz

Cornstarch in water (opt)
Salt and pepper (opt)

Brown the floured stew beef in a stock pot, it you haven’t already precooked it. Add thyme through tomato paste. Heat it up and let this simmer (or transfer to a crock pot) for at least 1-1/2 hours. About 30 minutes before you want to serve, add the water through the broth. Bring the mixture up to a boil. Reduce the heat and simmer for 30 minutes. Thicken with cornstarch in water if needed. Add salt and pepper if needed.


Rich said...

This is a great idea, and I haven't pulled out the crock pot in like a year; I'll be chopping tonight and turning the pot on when I go to work tomorrow!

Cyndi L said...

When I do it for many hours in the crock pot, the broth *never* needs to be thickened at the end. Have a great meal, Rich!