Beef Burgundy Stew

Submitted by lazyme

"This is a nice stew that can be made ahead. Although the recipe states that it can be frozen, I personally would leave the potatoes out until reheating because we don't like the consistency of frozen potatoes. From Quick and Easy Weeknights."

 

• Ready In: 2hrs 50mins
• Ingredients: 18
• Serves: 10

ingredients

• 1 1⁄2 lbs boneless round steak
• 1 teaspoon vegetable oil
• 1⁄2 teaspoon dried thyme
• 2 large garlic cloves, minced
• 2 bay leaves
• 3 cups dry red wine
• 1⁄4 cup tomato paste
• 2 1⁄2 cups mushrooms, quartered
• 1⁄2 cup water
• 12 small red potatoes, peeled and quartered
• 6 medium carrots, 1-inch pieces
• 2 small onions, quartered
• 21 ounces low sodium chicken broth
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1⁄4 cup fresh parsley, chopped
• 1 teaspoon salt
• 1⁄4 teaspoon pepper

directions

1. Trim fat from the steak; cut the steak into 1-inch cubes.
2. Heat the oil in a large Dutch oven over high heat.
3. Add the steak, and cook 5 minutes or until steak loses its pink color.
4. Drain well, and wipe drippings from pan with a paper towel.
5. Return the steak to the pan.
6. Add the thyme, garlic, and bay leaves, and cook over medium heat 1 minute.
7. Add the wine and tomato paste; bring to a boil.
8. Cover, reduce heat, and simmer for 1 1/2 hours or until the steak is tender.
9. Add the mushrooms and next 5 ingredients; bring to a boil.
10. Cover, reduce heat, and simmer 40 minutes or until the vegetables are tender.
11. Combine the cornstarch and 3 tablespoons water; stir well, and add to the stew.
12. Cook 2 minutes or until thickened, stirring constantly.
13. Remove from heat, and discard bay leaves.
14. Stir in the parsley, salt and pepper.
15. NOTE:.
16. Freeze the stew in an airtight container. Thaw in refrigerator 24 hours; cook over low heat until heated.