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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