Patrick's Beef Burgundy Stew

Name: Patrick's Beef Burgundy Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8-10 serving(s)
Ingredients: 680.38 g stewing beef; 35.43 g packet onion soup mix; 7.39 ml beef bouillon; 3-4 baking potatoes, skinned and cubed; 4-5 carrots, sliced; 2 stalk celery, sliced; 425.24 g can green peas; 425.24 g can hominy or 425.24 g can golden corn; 793.78 g can diced tomatoes; 14.79 ml minced garlic; 177.44 ml red wine; 29.58 ml cornstarch mixed with 1/4 cup cold water; 29.58 ml olive oil

Submitted by JMUPatrick

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

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photo by JMUPatrick

Ready In:: 1hr 15mins
Ingredients:: 13
Serves:: 8

ingredients

680.38 g stewing beef
35.43 g packet onion soup mix
7.39 ml beef bouillon
3-4 baking potatoes, skinned and cubed
4-5 carrots, sliced
2 stalk celery, sliced
425.24 g can green peas
425.24 g can hominy or 425.24 g can golden corn
793.78 g can diced tomatoes
14.79 ml minced garlic
177.44 ml red wine
29.58 ml cornstarch mixed with 1/4 cup cold water
29.58 ml olive oil

directions

1. In a large sauce pan, brown the stew beef in olive oil and garlic.
2. Add potatoes, carrots, celery, peas, corn, and tomatoes.
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. Simmer over medium-low heat 5-10 hours. (A broth will form as stew sweats.).
5. Add cornstarch mixed with water.
6. Turn heat to medium-high and stir until thickened.
7. ENJOY!