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Burgandy Beef Stew

Oxmoor House
Yield serves 4 to 6
Fork-tender and richly flavored.


  • 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

How to Make It

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

  2. 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.

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