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Beef Burgandy, Oven Cooked

2 tb Soy sauce
2 lb Beef stew meat, cut in 1 1/2" cubes and cut into chunks
2 lg Onions, sliced
1 Clove garlic, minced
1/4 ts Ground marjoram
1 c Dry red wine
2 tb Flour
4 md Carrots, peeled
1 c Thinly sliced celery
1/4 ts Black pepper
1/4 ts Ground thyme
1 c Sliced mushrooms

Blend 2 tablespoons soy sauce with 2 tablespoons flour in 2 1/2 to 3 quart sauce pan. Add beef to this mixture, toss to coat meat.

Add the 4 medium chunked carrots, 2 large sliced onions, 1 cup thinly sliced celery, 1 clove garlic, minced, 1/4 teaspoon black pepper, 1/4 teaspoon ground marjoram, 1/4 teaspoon ground thyme, and 1 cup dry red wine to the meat. Stir gently. Cover tightly, bake at 325 for 1 hour.

Open pot, add 1 cup sliced mushrooms, stir gently, cover and bake 1 1/2 to 2 hours longer, or until meat and vegetables are tender.

Serve above on rice, potatoes, or noodles. A very dry red or white wine would properly enhance this meal, and maybe you.

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