Burgundy Beef Stew - Printable Version

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Burgundy Beef Stew - HelenaZF - 12-08-2006


(If you are making this for a fancy dinner party, you can call it "Beef Stew Bourbonnaise". Goes great with Batter Yeast Rolls

1-1/2 # beef chuck, trimmed & cubed into large chunks

1 T. oil

1 clove garlic, minced

1 med. onion, chopped

1/2 tsp. salt

1/8 tsp. pepper

1 can condensed tomato soup

3/4 C. burgundy wine (any cheap brand will do)

1/4 C. water

1/4 tsp. dried basil

1/4 tsp. dried thyme

1/2. C. catsup

3 med. carrots

1-1/2 C. diced celery (this sounds like a lot, but don't skimp on the celery...it's what breaks down and thickens the gravy.)

4 med potatos, quartered

Brown beef cubes in oil. Add garlic, onion, salt & pepper. Saute a bit.

Stir in soup, water & wine. Cover & simmer 30 min.

Stir in herbs and catsup. Mix in celery. Lay potatoes and carrots on top. Simmer covered for 1-1/2 hours. (or more...it only gets better. I almost never have to change anything, but you can adjust gravy thickness by more simmering, or by adding water.)

[Note I do this in the oven, from browning of the meat, to the simmering of completed stew.]