Beef Burgundy Recipe

Beef Burgundy

1/4 mug flour

2 tablespoons cornstarch, partitioned

1 teaspoon steak flavoring

2 pounds cubed meat for stew

4-5 tablespoons olive oil

1 medium onion

1 mug Burgundy {or red} wine

2 tablespoons minced garlic {or mince two garlic cloves}

4 ounces cut child Portabello mushrooms

1 tsp salt

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1 mug hamburger stock

1/4 mug warm water

1 – 2 tablespoons cleaved parsley {optional}


Consolidate flour, 1 tablespoon cornstarch and steak flavoring in a ziploc pack and shake to blend.

Add stew meat to the sack and seal; Shake to cover and put aside.

Add the olive oil to an extensive skillet over medium high hotness.

When the oil is hot, include the meat mixture and cook 5-6 minutes, turning regularly to tan meat on all sides.

While the meat is carmelizing, peel and cut the onion into equal parts and slash into 1/2-inch pieces.

Include the onion and the wine to the skillet and cook for 2 minutes.

Blend in garlic, mushrooms, straight leaves, and hamburger soup, and heat to the point of boiling.

While that reaches boiling point, include 1 tablespoon cornstarch and the warm water to a little bowl and blend until broke down.

Put the cornstarch mixture into meat and blend for 1-2 minutes.

Expel from hotness and put the stew into the simmering pot.

Cook on LOW for 8 hours or on HIGH for 4 hours.

Toss straight leaves before serving and add salt & pepper to taste.

Trim with slashed parsley if covete