Patrick's Beef Burgundy Stew

JMUPatrick's Note:

This hearty classic beef stew is perfect for a cold fall or winter's night!

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 1/2 lbs stewing beef
• 1 (1 1/4 ounce) packet onion soup mix
• 1 1/2 teaspoons beef bouillon
• 3 -4 baking potatoes, skinned and cubed
• 4 -5 carrots, sliced
• 2 stalks celery, sliced
• 1 (15 ounce) can green peas
• 1 (15 ounce) can hominy or 1 (15 ounce) can golden corn
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon minced garlic
• 3/4 cup red wine
• 2 tablespoons cornstarch mixed with 1/4 cup cold water
• 2 tablespoons olive oil

Directions:

1. 1. In a large sauce pan, brown the stew beef in olive oil and garlic.
2. 2. Add potatoes, carrots, celery, peas, corn, and tomatoes.
3. 3. Add onion soup mix, bouillon and wine. (Burgundy (Pinot Noir) is traditional, but rule of thumb: the best wine to cook with is your favorite wine to drink!).
4. 4. Simmer over medium-low heat 5-10 hours. (A broth will form as stew sweats.).
5. 5. Add cornstarch mixed with water.
6. 6. Turn heat to medium-high and stir until thickened.
7. 7. ENJOY!

Reviews

[Chef #1438160]

I loved it as well as my family it will now be one that we do again and again