Wok Beef Burgundy
Yield
6 servingsPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef
cut into 1 inch cubes |
|
| 3 | cups |
water
|
|
| 12 | small |
white onion
|
|
| ¼ | cup |
all-purpose flour
|
|
| 6 | tablespoons |
olive oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
mushrooms
fresh |
*
|
| 2 | cups |
red wine
|
*
|
| 1 | cup |
beef stock
|
|
| 1 ½ | teaspoons |
thyme
|
*
|
| 2 | teaspoons |
parsley flakes
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef
cut into 1 inch cubes |
|
| 7.1E+2 | ml |
water
|
|
| 12 | small |
white onion
|
|
| 59 | ml |
all-purpose flour
|
|
| 9E+1 | ml |
olive oil
|
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
mushrooms
fresh |
*
|
| 473 | ml |
red wine
|
*
|
| 237 | ml |
beef stock
|
|
| 7.5 | ml |
thyme
|
*
|
| 1E+1 | ml |
parsley flakes
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In wok, add water and heat to boiling over high heat.
Add onions and blanch 3 minutes;then drain.
Discard water and dry wok.
Dust beef with flour.
Heat oil until it bubbles in the wok.
Add 6 to 8 beef cubes at a time and quickly brown on all sides.
Remove beef and keep warm.
Lightly brown onions and garlic.
Return the beef to wok.
Add remaining ingredients, cover and simmer over low heat about 1½ hours or until meat is tender.
Remove the bay leaf.
Serve on toasted buttered bread, noodles or mashed potatoes.
