Burgundy Beef Stew
Beef and mushrooms swimming in a rich broth make a warming meal on cool days.
Recipe from Betty Crocker
1 1/4 cups
2 hrs 5 mins
6 slices bacon, cut into 1-inch pieces
2 pounds beef stew meat, cut into 1-inch pieces
1/2 cup Gold Medal® all-purpose flour
1 1/2 cups dry red wine or Progresso® beef flavored broth (from 32-oz carton)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 1/4 teaspoons salt
1 teaspoon beef bouillon granules
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 dried bay leaf
2 tablespoons butter or margarine
1 package (8 oz) sliced fresh mushrooms (3 cups)
4 medium onions, sliced
Chopped fresh parsley, if desired
Add wine and just enough water to cover beef in Dutch oven. Stir in thyme, salt, bouillon granules, pepper, garlic and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until beef is tender.
In 12-inch skillet, melt butter over medium heat. Cook mushrooms and onions in butter, stirring frequently, until onions are tender. Stir mushroom mixture and bacon into stew. Cover and simmer 10 minutes. Remove bay leaf. Garnish stew with parsley.
High Altitude (3500-6500 ft): No change.
Per Serving: cal. (kcal) 340, Fat, total (g) 21, chol. (mg) 85, sat. fat (g) 8, carb. (g) 10, Trans fatty acid (g) 1, fiber (g) 2, sugar (g) 3, pro. (g) 27, vit. A (IU) 292, vit. C (mg) 2, sodium (mg) 650, calcium (mg) 20, iron (mg) 4, Starch () 1, Medium-Fat Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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