Beef Burgundy Stew

This is the most wonderful and flavorful stew in the world. Enjoy!


2tbsp margarine and butter
5 medium oinons sliced
6 cups sliced mushrooms (I never use this much)
3 lbs beef stew meat, cut into 1 inch pieces
2 cloves garlic, chopped
2 tsp salt
1 tsp chopped fresh or 1/2 tsp dried marjoram
1 tsp chopped fresh or 1/2 tsp dried thyme
1/4 tsp pepper
3 cups beef broth
3 tbsp flour
3 1/2 cups red burgundy (I use any type of red wine)

1. Melt margerine 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, 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, stirrling constantly. Boil and stir 1 minute

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

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