• Beef Burgundy Recipe

    by  • September 30, 2014 • healthy foods


    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

    3 sound clears out

    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