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Beef Burgandy Recipe

   
 

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     Beef Burgandy

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   45 min

Ingredients
1 tbsp EVOO
2 lb boneless chuck trimmed of fat and cut into 1.5 inch chunks
3 large carrots, cut into 1-inch pieces
3 clove garlic, crush with knife
1 large onion, cut into 1-inch pieces
2 tbsp all-purpose flour
2 tbsp tomato paste
3/4 tsp salt
1/2 tsp pepper
 
2 cups dry red wine
4 sprigs fresh thyme
10 oz mushrooms, each mushroom cut in half
16 oz bag frozen peas

Instructions
In a dutch oven, heat oil on medium-high until hot. Pat beef dry with paper towels. Add beef, in 2 batches, and cook 5-6 minutes per batch or until well browned on all sides. With slotted spoon, transfer beef to medium bowl. Preheat oven to 325.
To drippings in dutch oven, add carrots, garlic and onion, and cook for 10 mins or until vegetables are browned and tender. Stir in flour, tomato paste, salt, and pepper; cook 1 minute. Add wine and heat to boiling, stirring until browned bits are loosened from bottom of dutch oven.
Return meat and any meat juices to dutch oven. Add thyme and mushrooms, heat to boiling. Cover and bake 1.5 hours or until meat is fork tender, stirring once. Discard thyme sprigs. Just before stew is done, prepare peas as directed on package; stir into dish.
Serve with egg noodles.


Originally Submitted
11/6/2011





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