Burgandy Beef Stew

Burgandy Beef Stew Recipe
Oxmoor House
Fork-tender and richly flavored.


serves 4 to 6

Recipe from

Gooseberry Patch


1 1/2 pounds boneless chuck, cubed
2 tablespoons oil
2 baking potatoes, chopped into 1/2-inch cubes
2 onions, peeled and chopped
4 carrots, chopped
1 turnip, chopped
3 tablespoons all-purpose flour
1 cup beef broth
1 cup Burgundy wine or beef broth
3 bay leaves
1 teaspoon fresh basil, chopped
1 (14 1/2-oz.) can chopped tomatoes


Brown beef in oil in a large stew pot. Add all vegetables, except tomatoes, and saute over medium-low heat for 5 minutes.

Sprinkle flour over meat and vegetables and stir to coat. Add broth, wine or broth, seasonings and tomatoes. Bring to a boil; reduce heat to low and simmer, covered, for 1 1/2 hours, or until meat is very tender, stirring occasionally.

Classic Christmas Recipes ,

Gooseberry Patch

December 2010
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