Beef Burgundy
This savory dish is perfect for a cold night and will keep you warm with every bite!
Yield
6 servingsPrep
30 minCook
150 minReady
180 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
stewing beef
stew beef, cut into 2 inch cubes |
|
| ½ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 12 | each |
white onion
small, peeled |
|
| 12 | ounces |
mushrooms
trimmed, fresh |
|
| ¾ | cups |
red wine
burgundy |
*
|
| ¾ | cups |
beef stock
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
stewing beef
stew beef, cut into 2 inch cubes |
|
| 118 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 12 | each |
white onion
small, peeled |
|
| 346.8 | ml/g |
mushrooms
trimmed, fresh |
|
| 177 | ml |
red wine
burgundy |
*
|
| 177 | ml |
beef stock
|
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
In a sturdy plastic bag, combine beef and flour. Shake to coat well. In electric skillet with heat control set at 325 degrees brown beef cubes, about 4 to 5 minutes. Add onions and mushrooms. Sauté onions until brown and mushrooms are dark. Add wine and broth. Bring to boil, stirring well. Add bay leaf, salt and pepper. Cover. Turn heat control down until light goes out (simmer point). Simmer 1½ to 2 hours, stirring occasionally, until meat is tender and sauce is thick.
Makes 4 to 6 servings.
