Burgundy Beef Stew

Name: Burgundy Beef Stew
Yield: 1.0
Ingredients: 3.5 pound Beef Chuck Or Shoulder Roast; 4.0 tablespoon Olive Oil; 2.0 cup Burgundy Wine; 2.0 quart Rich Beef Stock; 4.0 Large Stalks Of Celery; 1.0 pound Carrots; 1.0 Medium Rutabaga; 1.5 pound New Red Potatoes; (do Not Peel); 1.0 pound Onion; 8.0 ounce Fresh Mushrooms; 1.0 can Tomato Paste; 2.0 teaspoon Freshly Ground Black Pepper; 1.0 teaspoon Salt; 0.5 teaspoon Dried Whole Thyme; 3.0 Bay Leaves; 2.0 Large Of Garlic; 2.0 tablespoon Browning Sauce; 0.25 cup Soy Sauce Dark Brown Roux

Burgundy Beef Stew — a community recipe on Potlikkr.

🍽 Serves 1.0

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Ingredients

3.5 lb Beef Chuck Or Shoulder Roast
4.0 tbsp Olive Oil
2.0 cup Burgundy Wine
2.0 qt Rich Beef Stock

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Method (preview)

1
Trim and cut the beef into 1 inch cubes, removing as much of the heavy fat
2
as practical. Heat the oil in a large skillet. Gradually add the beef to

the hot oil. Over high heat, brown the beef until each piece is a rich,

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