| This recipe is liked by 1 person(s). |
Burgundy Stew
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 2 lb | beef stew meat, cut into 1-inch pieces |
| 4 medium | carrots, cut into 1/2 inch slices (2 cups) |
| 2 medium stalks | celery,sliced, (1 cup) |
| 2 medium | onions, sliced |
| 1 (14 1/2 oz) can | diced tomatoes, undrained |
| 1 (8 oz) can | sliced mushrooms, drained |
| 3/4 cup | dry red wine or beef broth |
| 2 tsp | beef bouillion |
| 1 tsp | dried thyme |
| 1 tsp | ground mustard |
| 1/4 tsp | peper |
| 1/4 cup | water |
| 3 T. | flour |
Combine all ingredients except water and flour in crockpot. Cook on low 8-10 hours or high 4-5 hours. Mix water and flour; gradually stir into stew to thicken.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.