| | Burgundy Beef Stew One 10 3/4 ounce can of condensed tomato soup
One 10 1/2 ounce can of condensed beef broth
1/2 cup of red Burgundy
3 tablespoons of all purpose flour
1/2 teaspoon of dried basil, crushed
1 1/2 pounds of beef chuck, cut in 1 inch cubes
4 medium potatoes, pared and halved
4 medium carrots, quartered
1 large onion, sliced |
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In a large saucepan, combine the first 3 ingredients, blend in flour, 1 teaspoon of salt, dash pepper, and basil. Add meat and vegetables, stir to distribute through gravy. Cover, simmer 1 1/2 hours, stir occasionally. Serves 6
Burgundy Beef Stew #2
3/4 pound of beef sirloin steak, cut into 1 inch cubes
1 cup of diagonally sliced carrots
1 teaspoon of minced garlic
1/4 cup of Burgundy or other dry red wine
1 can (14 1/2 ounces) of diced tomatoes, undrained
1 box of Uncle Ben's Country Inn Rice pilaf
1 jar 915 ounces) of whole pearl onions, drained
Generously spray large saucepan or Dutch oven with nonstick cooking spray.
Heat over high heat until hot. Add beef; cook 2 to 3 minutes or until no
longer pink. Stir in carrots, garlic and wine; cook 2 minutes.
Add broth, tomatoes, rice and contents of seasoning packet. Bring to a boil.
Cover; reduce heat and simmer 10 minutes, stirring occasionally. Add onions;
cook 10 minutes more or until rice is tender. Remove from heat and let
stand, covered 5 minutes. Makes 4 servings
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