Beef Burgundy Stew
Beef Burgundy Stew is an impressive dinner. Made with 2 lb. beef cubes (stew meat), 2 tbsp. oil, 1 can (10 1/2 oz.) beef broth, 1 can (16 oz.) tomatoes and 1 small bay leaf, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
In Dutch oven, brown beef in oil.
Pour off fat, add broth, wine, tomatoes, bay leaf, garlic, salt and pepper.
Cover and cook over low heat for 2 hours.
Add carrots, potatoes and mushrooms and cook 30 minutes more.
Gradually blend water with cornstarch and slowly stir into sauce.
Cook, stirring, until thickens.
π· Perfect Pairings
Complete your meal with these
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