Burgundy Beef Stew
You Will Need:
- Marjoram, 1 Tbsp, minced
- Oregano, 2 tsp, minced
- Potatoes, 2 cups, cubed (peeled or unpeeled)
- Carrots, 6 carrots, large chop
- Onions, 2 each, large dice
- Celery, 1 cup, sliced
- Garlic, 2 Tbsp, minced
- Mushrooms, 1 cup, sliced
- Beef Stew Meat, 2 lbs, cubed
- Burgundy Red Wine, 1 cup
- Olive Oil, 1 Tbsp
Recipe Serves: 8
Instructions:
1. In a large dutch oven, brown beef in oil over high heat for 5 minutes. Remove beef and set aside, then add the carrots, celery, onions, and garlic and sauté for 3 minutes. Add beef, potatoes, wine to the pot and add enough water to just cover the vegetables. Place in a pre-heated 350ºF degree oven covered and bake for 1 hour
2. Add the mushrooms, oregano, marjoram and sprinkle with salt pepper if desired. Stir and return to the oven for 15-20 minutes uncovered. The stew is done when the beef is tender and the sauce has thickened remove from oven and serve.
Serve with warm dinner rolls and your favorite red wine.
Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg
