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Receta Classic Beef Burgundy Stew
by Global Cookbook

Classic Beef Burgundy Stew
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  Raciónes: 12

Ingredientes

  • 6 lb stew meat cut bite size
  • 10 x garlic cloves - (to 12)
  • 1 cube butter or possibly margarine - (to 2)
  • 1 can beef consomme - (50 ounce)
  • 1 c. red/burgundy wine
  • 6 x carrots - ( to 8) peeled, cubed
  • 1 lrg onion cubed
  • 6 x brown potatoes - (to 8) peeled, cubed
  • 4 x celery stalks sliced
  • 10 x mushrooms sliced
  • 3 Tbsp. dry parsley
  • 4 Tbsp. sweet basil
  • 4 x bay leaves Freshly-grnd black pepper to taste Garlic salt to taste

Direcciones

  1. Cut fat off meat. Brown thoroughly one panful at a time with butter, garlic and pepper.
  2. Put into large pot with consomme, wine, onion, celery and spices. Bring to a boil and simmer 45 to 60 min till meat is tender.
  3. Add in carrots and potatoes and cook till tender. Add in mushroom and adjust seasonings. To thicken mix 1/4 c. cornstarch with water; add in to stew, stir and remove from heat.
  4. This recipe yields 15 to 20 servings.