Beef Burgundy Stew

ingredients

1 1/2 lbs lean beef, in cubes
1 1/2 lbs red potatoes
1/2 lb fresh mushrooms, quartered
6 medium carrots, in chunks
2 small onions, quartered
3 tbs. cornstarch
2 cans beef broth
1/2 c. water
1 tsp. vegetable oil
1/2 tsp. dried whole thyme
2 large clothes of garlic
3 c. of Burgundy or other dry red wine
1 small can tomato paste
2 bay leaves
1/4 c. fresh, chopped parsley
1/2 tsp. salt
1/4 tsp. pepper

directions

Brown steak in oil. Add thyme & garlic, cook 1 minute. Stir in wine, tomato paste, and bay leaves. Bring to a boil. Cover, reduce heat and simmer 1 1/2 hours, or until meat is tender. Add broth, 1/2 c. water, potatoes, carrots, mushrooms, and onions. Bring to a boil. Cover and simmer for 40 minutes. Remove bay leaves. Mix cornstarch with 3 tbsp. water, stirring well. Add to stew and stir well. Cook over medium heat until thick. Add parsley, salt, and pepper. Cook an additional 15 minutes.

notes

Can be done in Crock pot: I cook browned meat with wine, thyme, tomato paste for 6-8 hours on low (overnight). Then add broth and vegetables and cook another 6-8 hours on low. Add cornstarch mixture, parsley, & seasonings/ Cook on high for 15-30 minutes.

Source: Robin Hurst