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    Beef Burgundy

    Source of Recipe


    Yield: 8 servings

    4 Lbs beef chuck cut into 1-1/2 inch cubes
    1/4 c buttter or margarine
    6 carrots, cut in 1/2-in slices
    2 onions, chopped
    2 cans beef broth, 13 1/2 oz each
    2 c dry red wine
    1 can (6-ounces) tomato paste
    1 teaspoons fines herbes
    Salt and pepper to taste
    1/2 lb fresh mushrooms, quarterd
    18 small white onions, peeled
    1/4 c flour
    1/4 c butter or margarine

    Brown beef cubes on all sides in 1/4 cup hot butter or margarine
    in large skillet, or slow-cooker if it has a browning unit. Pour
    beef and drippings into slow-cooker. Add carrots, chopped onions,
    chopped garlic, beef broth, wine, tomato paste, fines herbes, salt
    and pepper, mushrooms, and white onions. Cover pot and set at Low.
    Cook for 10 hours. Remove lid and skim excess fat from surface.
    Turn heat setting to High. Cover and let bubble. In a bowl, mix
    flour and 1/4 cup butter until creamy. Add to stew and sir until
    it is well blended and the stew thickens. Season to taste with
    salt and pepper. Serve hot with boiled potatoes. Serves 8




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