Burgundy Beef Stew Recipe

Ingredients
<br>- 1/3 cup all-purpose flour
<br>- 1/2 teaspoon garlic powder
<br>- 2 pounds boneless beef chuck, cut into 1-1/2-inch pieces
<br>- 2/3 cup water
<br>- 2 tablespoons vegetable oil
<br>- 1 1/4 cups Burgundy wine
<br>- 1/3 cup Kikkoman Soy Sauce
<br>- 1 bay leaf
<br>- 1 1/2 teaspoons dried thyme leaves, crumbled
<br>- 1 pound carrots, cut into 1 inch pieces
<br>- 1 pound small boiling onions
<br>- 3/4 pound fresh mushrooms
<br>- 1/2 cup water
<br>- 2/3 cup coarsely chopped fresh parsley
<br>- Hot cooked egg noodles
<br><p></p>Directions
<br>step 1: Combine flour and garlic powder in small bowl; divide mixture in half. Coat beef with one-half of flour mixture. Brown beef in hot oil in Dutch oven or large, heavy saucepan. Pour in 2/3 cup water and next 4 ingredients. Cover pan; bring to boil. Reduce heat; simmer 1 hour and 10 minutes.
<br>step 2: Add carrots, onions and mushrooms; cover and simmer 30 minutes. Meanwhile, blend remaining flour mixture and 1/2 cup water. Stir into meat mixture; return to boil and cook until slightly thickened. Discard bay leaf. Stir in parsley; serve over noodles.
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Ingredients
- 1/3 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 2 pounds boneless beef chuck, cut into 1-1/2-inch pieces
- 2/3 cup water
- 2 tablespoons vegetable oil
- 1 1/4 cups Burgundy wine
- 1/3 cup Kikkoman Soy Sauce
- 1 bay leaf
- 1 1/2 teaspoons dried thyme leaves, crumbled
- 1 pound carrots, cut into 1 inch pieces
- 1 pound small boiling onions
- 3/4 pound fresh mushrooms
- 1/2 cup water
- 2/3 cup coarsely chopped fresh parsley
- Hot cooked egg noodles

Directions
step 1: Combine flour and garlic powder in small bowl; divide mixture in half. Coat beef with one-half of flour mixture. Brown beef in hot oil in Dutch oven or large, heavy saucepan. Pour in 2/3 cup water and next 4 ingredients. Cover pan; bring to boil. Reduce heat; simmer 1 hour and 10 minutes.
step 2: Add carrots, onions and mushrooms; cover and simmer 30 minutes. Meanwhile, blend remaining flour mixture and 1/2 cup water. Stir into meat mixture; return to boil and cook until slightly thickened. Discard bay leaf. Stir in parsley; serve over noodles.

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