Beef Burgundy Stew |
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Ingredients 2 1/4 pounds Beef chuck, boneless -- 1 1/2"
3/4 teaspoon Marjoram leaves -- dried
3/4 teaspoon Pepper
2 tablespoons Oil
1 cup Beef broth
1 cup Burgundy wine
2 Garlic cloves -- minced
4 Med Carrots -- cut into 1/2 in
1/2 pound Mushrooms, small -- whole
1/2 pound Pearl onions -- peeled
2 tablespoons Cornstarch
3/4 teaspoon Marjoram leaves -- dried
3/4 teaspoon Pepper
2 tablespoons Oil
1 cup Beef broth
1 cup Burgundy wine
2 Garlic cloves -- minced
4 Med Carrots -- cut into 1/2 in
1/2 pound Mushrooms, small -- whole
1/2 pound Pearl onions -- peeled
2 tablespoons Cornstarch
ProceduresBrown beef (half at a time) in oil in Dutch oven.
Pour off drippings. Add beef broth, wine, and garlic, stirring to combine. Cover tightly and simmer for one hour. Add mushrooms and pearl onions and continue cooking, covered, 30 minutes. Combine cornstarch with 1/4 cup water; gradually stir into sterw and cook, uncovered, until thickened, about 10 minutes.
Pour off drippings. Add beef broth, wine, and garlic, stirring to combine. Cover tightly and simmer for one hour. Add mushrooms and pearl onions and continue cooking, covered, 30 minutes. Combine cornstarch with 1/4 cup water; gradually stir into sterw and cook, uncovered, until thickened, about 10 minutes.
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