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Randy Smith
Burgundy Oven Beef Stew
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CATEGORY
CUISINE
TAG
YIELD
Meats
Soups/stews, Beef
8
Servings
INGREDIENTS
2
tb
Soy sauce
2
tb
Flour
2
lb
Beef stew meat
4
Carrots
2
lg
Onions
1
c
Thinly sliced celery
1
cl
Garlic,minced
1/4
ts
Pepper
1/4
ts
Marjoram
1/4
ts
Thyme
1
c
Dry red wine
1
c
Sliced fresh mushrooms
INSTRUCTIONS
Blend sauce with flour in 3 qt. baking dish.Cut meat into cubes,add to
sauce mixture. Cut carrots into chunks,slice onions,and add along with
celery,garlic,pepper,marjoram, thyme,and red wine;add to meat.Oven simmer @
325 degrees for 1 hour.Then add mushrooms and bake 1 1/2 hours or until
tender.
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