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Beef Burgundy Stew
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2 1/2 pounds | lean stew beef |
2 | bay leaves |
5 1/2 tsp. | thyme |
2 cloves | minced garlic |
1 can | tomato paste |
3 cups | burgundy |
1 1/2 tsp. | rosemary |
2 cans | beef broth |
1/2 cup | water |
1 lb. | small red potatoes, (quartered if large) |
1 lb. | carrots, (in 1 inch slice) |
2 small | onions quartered |
1 lb. | small mushrooms, quartered |
3 tbsp. | water mixed with 3 tbsp. corn starch |
1/4 cup | fresh minced parsley |
salt & pepper to taste |
Brown stew beef. Drain and return to pan with bay leaves, thyme, garlic and tomato paste. Cook on medium/low heat until garlic is somewhat cooked. Add burgundy and rosemary, bring to boil and simmer 1 and one half hours or until tender.
Add rest of ingredients except for parsley & salt and pepper. Bring back to boil and simmer 1/2 hour to 40 minutes or until vegetables are done. Add corn starch
mixture and stir until slightly thickened. Add parsley and salt & pepper to taste. Now you're done. Yumm.
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