Beef Burgundy

READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In 5- to 6-quart Dutch oven, heat oil on medium-high heat 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 degrees F.
  • To drippings in Dutch oven, add carrots, garlic, and onion and cook 10 minutes or until vegetables are browned and tender, stirring occasionally.
  • Stir in flour, tomato paste, 3/4 t salt and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring.
  • Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
  • Return meat and any meat juices in bowl to Dutch oven.
  • Add thyme and mushrooms, heat to boiling.
  • Cover and bake 1 1/2 hours or until meat is fork tender, stirring once.
  • Discard thyme sprigs.
  • Just before stew is done, cook peas as label directs.
  • Stir in peas.
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