Burgundy Beef and Vegetable Stew
Burgundy Beef And Vegetable Stew is an moderately easy dinner. Made with 1 3/4 lb. beef for stew, cut in 1 1/2-inch cubes, 1 tsp. thyme leaves, 1/2 tsp. salt, 1 3/4 c. beef broth and 10 oz. pkg. baby carrots (frozen), this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
In Dutch oven, heat the oil over medium heat until hot.
Add beef and garlic, half at a time, and brown.
Stir occasionally. Pour off drippings.
Season beef with thyme, salt and pepper.
Add broth and wine to beef and bring to a boil.
Reduce heat to low. Cover tightly and simmer 1 1/2 hours or until tender.
π· Perfect Pairings
Complete your meal with these
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