Burgundy Beef Stew
12-08-2006, 12:03 AM
BURGUNDY BEEF STEW
(If you are making this for a fancy dinner party, you can call it "Beef Stew Bourbonnaise". Goes great with Batter Yeast Rolls
1-1/2 # beef chuck, trimmed & cubed into large chunks
1 T. oil
1 clove garlic, minced
1 med. onion, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 can condensed tomato soup
3/4 C. burgundy wine (any cheap brand will do)
1/4 C. water
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/2. C. catsup
3 med. carrots
1-1/2 C. diced celery (this sounds like a lot, but don't skimp on the celery...it's what breaks down and thickens the gravy.)
4 med potatos, quartered
Brown beef cubes in oil. Add garlic, onion, salt & pepper. Saute a bit.
Stir in soup, water & wine. Cover & simmer 30 min.
Stir in herbs and catsup. Mix in celery. Lay potatoes and carrots on top. Simmer covered for 1-1/2 hours. (or more...it only gets better. I almost never have to change anything, but you can adjust gravy thickness by more simmering, or by adding water.)
[Note I do this in the oven, from browning of the meat, to the simmering of completed stew.]
(If you are making this for a fancy dinner party, you can call it "Beef Stew Bourbonnaise". Goes great with Batter Yeast Rolls
1-1/2 # beef chuck, trimmed & cubed into large chunks
1 T. oil
1 clove garlic, minced
1 med. onion, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 can condensed tomato soup
3/4 C. burgundy wine (any cheap brand will do)
1/4 C. water
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/2. C. catsup
3 med. carrots
1-1/2 C. diced celery (this sounds like a lot, but don't skimp on the celery...it's what breaks down and thickens the gravy.)
4 med potatos, quartered
Brown beef cubes in oil. Add garlic, onion, salt & pepper. Saute a bit.
Stir in soup, water & wine. Cover & simmer 30 min.
Stir in herbs and catsup. Mix in celery. Lay potatoes and carrots on top. Simmer covered for 1-1/2 hours. (or more...it only gets better. I almost never have to change anything, but you can adjust gravy thickness by more simmering, or by adding water.)
[Note I do this in the oven, from browning of the meat, to the simmering of completed stew.]
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