Beef Burgundy

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 2 lbs boneless beef chuck (trimmed of fat and cut into 1 1/2-inch chunks)
• 3 large carrots, cut into 1-inch pieces
• 3 garlic cloves, crushed with side of chef's knife
• 1 large onion, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• salt
• pepper
• 2 cups dry red wine
• 4 sprigs fresh thyme
• 2 (10 ounce) packages mushrooms, each mushroom cut in half
• 1 (16 ounce) bag frozen peas

Recipe

• 1 in 5- to 6-quart dutch oven, heat oil on medium-high heat until hot.
• 2 pat beef dry with paper towels.
• 3 add beef, in 2 batches, and cook 5-6 minutes per batch or until well browned on all sides.
• 4 with slotted spoon, transfer beef to medium bowl.
• 5 preheat oven to 325 degrees f.
• 6 to drippings in dutch oven, add carrots, garlic, and onion and cook 10 minutes or until vegetables are browned and tender, stirring occasionally.
• 7 stir in flour, tomato paste, 3/4 t salt and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring.
• 8 add wine and heat to boiling, stirring until browned bits are loosened from bottom of dutch oven.
• 9 return meat and any meat juices in bowl to dutch oven.
• 10 add thyme and mushrooms, heat to boiling.
• 11 cover and bake 1 1/2 hours or until meat is fork tender, stirring once.
• 12 discard thyme sprigs.
• 13 just before stew is done, cook peas as label directs.
• 14 stir in peas.