beef burgundy stew
recipe by : cooking light magazine 
1-1/2 lb.  round steak, lean, boneless
1 tsp  vegetable oil
1 tsp  vegetable oil
1/2 tsp  dried thyme
2 large  garlic cloves, minced
2   bay leaves
3 cup  burgundy, or other dry red win
1/4 cup  tomato paste
1/2 cup  water
2-1/2 cup  fresh mushrooms, quartered
12 small  red potatoes, round; peeled and quartered
6 medium  carrots, cut into 1-inch pieces
2 small  onions, quartered
10-1/2 oz.  beef broth
10-1/2 oz.  low sodium chicken broth
3 Tbsp  cornstarch
1/4 cup  fresh parsley, chopped
1 tsp  salt
1/4 tsp  fresh ground black pepper
trim fat from steak. cut steak into 1-inch cubes. heat oil in a large 
dutch oven over high heat until hot. add steak; cook 5 minutes or until 
steak loses its pink color. drain well. wipe drippings from pan with a 
large paper towel. return steak to pan; place over medium heat. add 
thyme, garlic, and bay leaves; cook 1 minute. add wine and tomato paste; 
bring to a boil. cover, reduce heat and simmer 1 1/2 hours or until steak 
is tender. add 1/2 cup of water and next 5 ingredients; bring to a boil. 
cover, reduce heat and simmer 40 minutes or until vegetables are tender. 
combine cornstarch and remaining 3 tablespoons of water; add to stew. 
cook 2 minutes or until thickened, stirring constantly. stir in parsley, 
salt and pepper. yield: 2 1/2 quarts (about 201 calories per 1-cup 
serving). store stew in airtight containers in freezer up to 3 months, if 
desired. thaw in refrigerator; reheat. protein 19.4 g/ fat 4.4 g/ carb 
21.3 g/ cholesterol 43 mg/ iron 3.3 mg/ sodium 310 mg/ calcium 39 mg/ 
notes: i have made this several times and have 
altered it to suit my 
taste. one thing that has worked well, is adding a little gravy master 
along with the broths and wine. this gives a real dark gravy (which i 
like). another thing is the meat tends to "fall apart" which is great for 
the gravy but not if you want beef chunks. so, i add some browned beef 
chunks along with the vegetables. 
(ID: 77262) Mirror: Fri, Mar 26, 2004

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