Beef Bourguignonne
" 3/4 tsp. Marjoram
" 3/4 tsp. Pepper
" 2-1/2 lb. lean Chuck Steak
" 2 Tbsp. Vegetable Oil
" 13-3/4 oz. can Beef Broth
" 1 cup dry Red Wine
" 2 Garlic Cloves, minced
" 1/2 lb. frozen Baby Carrots
" 12 small Mushrooms
" 1 pkg. Pearl Onions
" 1/4 cup Water
" 2 Tbsp. Cornstarch
Combine marjoram and pepper, sprinkle over beef pieces (boneless,
mostly lean, cut into 1 1/2-inch pieces). Heat oil in Dutch oven
over medium heat. Brown beef (half at a time) about 10 minutes.
Pour off drippings. Add broth, wine, and garlic, stirring to combine.
Reduce heat; cover tightly and simmer 1 hour. Add carrots (cut
into 1-inch pieces); continue cooking, covered, 30 minutes. Add
mushrooms and onions (about 1/2 pound), peeled; continue cooking,
covered, 30 minutes. Combine water with cornstarch; gradually
stir into stew. Cook uncovered, stirring occasionally, until thickened,
about 10 minutes. 8 servings.
Rhode Island Foghorn Magazine
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