Classic Beef Burgundy Stew Recipe
Servings: 12
Ingredients
- 6 lb stew meat cut bite size
- 10 x garlic cloves - (to 12)
- 1 cube butter or possibly margarine - (to 2)
- 1 can beef consomme - (50 ounce)
- 1 c. red/burgundy wine
- 6 x carrots - ( to 8) peeled, cubed
- 1 lrg onion cubed
- 6 x brown potatoes - (to 8) peeled, cubed
- 4 x celery stalks sliced
- 10 x mushrooms sliced
- 3 Tbsp. dry parsley
- 4 Tbsp. sweet basil
- 4 x bay leaves Freshly-grnd black pepper to taste Garlic salt to taste
Directions
- Cut fat off meat. Brown thoroughly one panful at a time with butter, garlic and pepper.
- Put into large pot with consomme, wine, onion, celery and spices. Bring to a boil and simmer 45 to 60 min till meat is tender.
- Add in carrots and potatoes and cook till tender. Add in mushroom and adjust seasonings. To thicken mix 1/4 c. cornstarch with water; add in to stew, stir and remove from heat.
- This recipe yields 15 to 20 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 12 servings | |
| Calories 307 | |
| Calories from Fat 77 | 25% |
| Total Fat 8.53g | 11% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 450mg | 19% |
| Potassium 801mg | 23% |
| Total Carbs 40.15g | 11% |
| Dietary Fiber 4.7g | 16% |
| Sugars 3.65g | 2% |
| Protein 18.57g | 30% |
