Beef Burgundy Stew

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 10
• 1 1/2 lbs boneless round steak
• 1 teaspoon vegetable oil
• 1/2 teaspoon dried thyme
• 2 large garlic cloves, minced
• 2 bay leaves
• 3 cups dry red wine
• 1/4 cup tomato paste
• 2 1/2 cups mushrooms, quartered
• 1/2 cup water
• 12 small red potatoes, peeled and quartered
• 6 medium carrots, 1-inch pieces
• 2 small onions, quartered
• 21 ounces low sodium chicken broth
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 trim fat from the steak; cut the steak into 1-inch cubes.
• 2 heat the oil in a large dutch oven over high heat.
• 3 add the steak, and cook 5 minutes or until steak loses its pink color.
• 4 drain well, and wipe drippings from pan with a paper towel.
• 5 return the steak to the pan.
• 6 add the thyme, garlic, and bay leaves, and cook over medium heat 1 minute.
• 7 add the wine and tomato paste; bring to a boil.
• 8 cover, reduce heat, and simmer for 1 1/2 hours or until the steak is tender.
• 9 add the mushrooms and next 5 ingredients; bring to a boil.
• 10 cover, reduce heat, and simmer 40 minutes or until the vegetables are tender.
• 11 combine the cornstarch and 3 tablespoons water; stir well, and add to the stew.
• 12 cook 2 minutes or until thickened, stirring constantly.
• 13 remove from heat, and discard bay leaves.
• 14 stir in the parsley, salt and pepper.
• 15 note:.
• 16 freeze the stew in an airtight container. thaw in refrigerator 24 hours; cook over low heat until heated.