Beef Burgundy-Style Stew
- Ready In:
- 2hrs 50mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 lbs lean boneless beef cubes
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup cream of rice
- 4 carrots
- 2 cubs thinly siced onions
- 1 cup thinly sliced celery
- 1 (6 ounce) can mushroom caps, including broth
- 1 minced garlic clove
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon marjoram, crushed
- 1⁄8 teaspoon thyme, crushed
- 2 teaspoons salt
- 1 cup Burgundy wine or 1 cup dry red wine
directions
- Gently toss beef cubes with Worcestershire sauce and mix in Cream of Rice.
- Cut carrots in quarters lengthwise and in half crosswise. Add carrots and remaining ingredients and mix gently.
- Cover and bake in 325°F oven for approximately 2.5 hours, stirring every 30 minutes.
- Or place in crock pot and cook on low for 8-10 hours or on high for 6-8, depending on your crock pot.
- Or simmer in electric frying pan for 2.5 hours, stirring every 30 minutes.
- Serve with potatoes, rice or egg noodles.
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RECIPE SUBMITTED BY
SYBRSUZY
Garnet Valley, Pennsylvania
I am now retired, and have collected recipes for years. I used to collect cookbooks and recipes from magazines. With the invention of the Internet, there are even more sources for my addiction, but Food.com is my favorite. Have also learned a lot by watching television cooking shows over the years. Although I've been cooking for years, I still consider my cooking skills a work in progress. Now that I have more time, I try to make new recipes as often as I can. Even if I made one new recipe every day for the rest of my life, I don't think I could make all that I've collected over the years! Luckily, I have a very willing husband and son who don't mind eating all my experiments. My pet peeve is people who don't listen. Sometimes I think we could all use a lesson in listening