Beef Burgundy Stew: The Best Beef Burgundy Stew Recipe from Cook'n

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	Beef Burgundy Stew

Serves: 8

This is a great dish to make when you are having a crowd over. It feeds a lot of people without much work for you! Grab several loaves of good French bread-this stew makes a wonderfully rich, Burgundy sauce which is oh, so good sopped up with crusty, fresh bread.

Print this Recipe

   2 tablespoons margarine or butter
   5 medium onions, sliced
   6 cups sliced mushrooms (1 pound)
   3 pounds beef stew meat, cut into 1-inch cubes
   2 cloves garlic, finely chopped
   2 teaspoons salt
   1 teaspoon chopped fresh or 1/2 teaspoon dried marjoram leaves
   1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
   1/4 teaspoon pepper
   3 cups beef broth
   3 tablespoons all-purpose flour
   3 1/2 cups red Burgundy
   French bread, if desired

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1. Melt margarine in Dutch oven or 3-quart saucepan over medium heat. Cook onions and mushrooms in margarine about 10 minutes, stirring occasionally, until onions are tender. Remove vegetables from Dutch oven; drain and reserve.

2. Cook beef and garlic in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Sprinkle with salt, marjoram, thyme and pepper.

3. Mix broth and flour; pour over beef. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4. Stir in Burgundy. Cover and simmer 1 1/2 to 2 hours, stirring in onions and mushrooms 5 minutes before end of simmer time. Serve in bowls with bread for dipping into sauce.

1 SERVING: Calories 550 (Calories from Fat 315); Fat 35g (Saturated 14g); Cholesterol 100mg; Sodium 890mg; Carbohydrates 13g (Dietary Fiber 2g); Protein 33g.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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