Burgundy Beef Stew Recipe

1      Reviews by:    Mildred Christofeno   Burgundy Beef Stew Recipe is a flavorful stew made from the center portion of the chuck roast using butter, pork shoulder, onions, garlic, carrots, parsley, bay leaf, salt and pepper, thyme, tomato paste, red wine and mushrooms. Food Category:    Soup Cuisine Origin:    Midwestern    Servings: 4 Calories: 481 per serving Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   2 Hours 10 Minutes Total Time:   2 Hours 30 Minutes

INGREDIENTS

• 1 1/2 pounds center section beef chuck,from under blade bone, trimmed of fat, cubed
• 2 tablespoons butter or margarine
• 1/2 cup 1/2 inch wide strips smoked pork shoulder picnic or ham
• 2 medium onions, thinly sliced
• 1 clove garlic, minced or pressed
• 1 medium carrot, cut in 1/2-inch slices
• 1/4 cup chopped parsley
• 1 bay leaf
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 1 can (4 oz) mushroom pieces and stems

DIRECTIONS

• In a large frying pan, brown beef well (about half at a time) in heated butter. When beef is browned, add ham strips and brown them.
• Add onions, garlic, carrot, parsley, bay leaf, salt, pepper, thyme, and tomato paste. Stir in wine. Mix in mushrooms and their liquid.
• Bring to a boil, reduce heat, cover, and simmer until meat is very tender (about 2 hours).
• With a slotted spoon, remove meat and vegetables to a serving dish; keep warm. Bring cooking liquid to a boil, and cook, stirring frequently, until reduced and slightly thickened. Salt to taste. Pour over meat and serve.

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