Beef Burgundy Stew

By emtoothfxr

Nice and hearty stew. Great with Sourdough rolls and butter with a side salad. Make ahead and then warm up.

Ingredients

• 2 tspns veg. oil
• cooking spray
• 1 1/2 lbs. lean boneless round steak, trimmed and cut into 1 inch cubes
• 2 lg. garlic cloves, minced
• 3 cups burgundy or other dry red wine
• 1/4 cup tomato paste
• 1/2 tspn dried thyme
• 2 bay leaves
• 1/2 cup water
• 2 10oz cans beef broth
• 10 small red potatoes, quatered about 1 1/2 lbs.
• 6 med. carrots cut into 1 inch pieces
• 2 small onions, quartered
• 1 8oz package mushrooms, halved
• 3 tbspns cornstarch
• 1 1/2 tbspn salt
• 1/4 tspn pepper
• chopped fresh parsley, optionsl

Details

Servings 8

Preparation

Step 1

heat oil in a large dutch oven coated with cooking spray over med-high heat. Add steak, and cook 8 mins. on all sides or until browned. Add garlic, and saute 1 minute. Add wine, tomato paste, thyme, and bay leaves, bring mixture to a boil. cover, reduce heat, and simmer 50 mins.
Add 1/2 cup water and next 4 ingredients bring to a boil. Cover, reduce heat, simmer 40 mins.
Stir in mushrooms, cover and cook 50 mins or until steak is tender. Discard bay leaves.
Combine 3 tbspns water and cornstarch in a small bowl, add to pan. cook 2 mins. or until thickened, sirring constantly. Stir in salt and pepper. Ladle stew into bowls; sprinkle with parsley if desired.