1 no ingredients
Directions
3 1/2 lb beef chuck or shoulder roast
: (3 1/2 to 4 lb..)
4 TB olive oil
2 c burgundy wine
2 qt rich beef stock
4 lg stalks of celery -- cut into
1/2 inch pieces
1 lb carrots -- peeled and cut
: into 1/2 inch pieces
1 md rutabaga -- peeled and cut
: into 1/2 inch cubes
1 1/2 lb new red potatoes -- cut into
: 3/4inch pieces (do not peel)
1 lb onion -- peeled and cut into
1 inch pieces
8 oz fresh mushrooms -- chopped
1 cn tomato paste -- (6 oz.)
2 ts freshly ground black pepper
1 ts salt
1/2 ts dried whole thyme
3 bay leaves
2 lg cloves of garlic -- finely
: chopped
2 TB browning sauce (Kitchen
: Bouquet)
1/4 c soy sauce
: dark brown roux
Trim and cut the beef into 1 inch cubes, removing as much of the
heavy fat as practical. Heat the oil in a large skillet. Gradually
add the beef to the hot oil. Over high heat, brown the beef until
each piece is a rich, dark brown color. Spoon the tomato paste over
the browned beef pieces, stirring to incorporate. Continue cooking
until the tomato paste starts to caramelize. Deglaze the pan with
the burgundy wine.
In a large stock pot, 8 quarts, combine the beef, vegetables, browning
sauce and seasonings. Bring to a boil, reduce heat and simmer,
covered for two hours. Thicken stew with the roux to the desired
consistency.
Adjust salt and pepper to taste.
Note: If beef stock is not available, substitute; a) canned beef
broth plus 8 beef bouillon cubes or b) 2 quarts water, plus 24 beef
bouillon cubes
Recipe By : Loren Fumich
From: "Loren Fumich"
Servings: 1 servings
Burgundy Beef Stew Recipe brought to you by Recipe Ideas
Categories: Meat; Soup; Stew
The History of Recipes
Written recipes as a concept can be tracked far back into ancient history, in truth as far into history as pharonic Egypt, and quite possibly further than that. Having said that, these, old cookbooks were just basic hieroglyphic recipes for meal preparation.
As our culinary historical trip moves to more modern times there were two interesting recipe books which were published in the fourteenth century ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian food that is popular today, but instead accounts of the types of meals eaten by the rich people of the period. By the arrival of the twentieth century, cookery books are starting to become popular as a result of better eduction, people having increased free time and having more money to spend. |
We hope you enjoy this Burgundy Beef Stew recipe.
