Burgundy Beef Stew
Ingredients| 1 no ingredients |
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3 1/2 lb beef chuck or shoulder roast
: (3 1/2 to 4 lb..)
4 TB olive oil
2 c burgundy wine
2 qt rich beef stock
4 lg stalks of celery -- cut into
1/2 inch pieces
1 lb carrots -- peeled and cut
: into 1/2 inch pieces
1 md rutabaga -- peeled and cut
: into 1/2 inch cubes
1 1/2 lb new red potatoes -- cut into
: 3/4inch pieces (do not peel)
1 lb onion -- peeled and cut into
1 inch pieces
8 oz fresh mushrooms -- chopped
1 cn tomato paste -- (6 oz.)
2 ts freshly ground black pepper
1 ts salt
1/2 ts dried whole thyme
3 bay leaves
2 lg cloves of garlic -- finely
: chopped
2 TB browning sauce (Kitchen
: Bouquet)
1/4 c soy sauce
: dark brown roux
Trim and cut the beef into 1 inch cubes, removing as much of the
heavy fat as practical. Heat the oil in a large skillet. Gradually
add the beef to the hot oil. Over high heat, brown the beef until
each piece is a rich, dark brown color. Spoon the tomato paste over
the browned beef pieces, stirring to incorporate. Continue cooking
until the tomato paste starts to caramelize. Deglaze the pan with
the burgundy wine.
In a large stock pot, 8 quarts, combine the beef, vegetables, browning
sauce and seasonings. Bring to a boil, reduce heat and simmer,
covered for two hours. Thicken stew with the roux to the desired
consistency.
Adjust salt and pepper to taste.
Note: If beef stock is not available, substitute; a) canned beef
broth plus 8 beef bouillon cubes or b) 2 quarts water, plus 24 beef
bouillon cubes
Recipe By : Loren Fumich
From: "Loren Fumich" <lorenf@memphisonldate: Tue, 15 Oct 1996 15:13:01
~0500
Servings: 1
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