Anne's Beef Burgundy Stew


Well-known member

2 1/2 pounds lean stew beef
2 bay leaves
5 1/2 tsp. thyme
2 cloves minced garlic
1 can tomato paste
3 cups burgundy
1 1/2 tsp. rosemary
2 cans beef broth
1/2 cup water
1 lb. small red potatoes (quartered if large)
1 lb. carrots (in 1 inch slice)
2 small onions quartered
1 lb. small mushrooms -- quartered
3 tbsp. water mixed with 3 tbsp. corn starch
1/4 cup fresh minced parsley
salt & pepper to taste

Brown stew beef. Drain and return to pan with bay leaves, thyme, garlic and tomato paste. Cook on medium/low heat until garlic is somewhat cooked. Add burgundy and rosemary, bring to boil and simmer 1 and one half hours or until tender. Add rest of ingredients except for parsley & salt and pepper. Bring back to boil and simmer 1/2 hour to 40 minutes or until vegetables are done. Add cornstarch mixture and stir until slightly thickened. Add parsley and salt & pepper to taste. Now you're done. Yumm.
Source: "Anne in Boston"

Anne's Note: Marinate the beef in balsamic vinegar
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