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    Burgandy Beef Stew

    Source of Recipe

    2 pounds top round steaks, boneless
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/4 teaspoon garlic powder
    1 onion, chopped
    vegetable cooking spray
    1 pound fresh mushroom, sliced
    3 cups water
    1 bay leaf
    1 tablespoon beef bouillon granules
    1/4 cup parsley, minced
    1 cup dry red wine
    2 cups potatoes, cubed
    3 carrots, scraped and cut into 1/2-inch pieces
    4 small onions, halved (about 1/3 pound)
    3 stalks celery, cut into 1 inch pieces
    1/3 cup all-purpose flour
    1/2 cup water
    Trim fat from steak; cut into 1 inch cubes Sprinkle with salt, pepper, and garlic powder. Cook meat and chopped onion in Dutch oven coated with cooking spray in a 500 degree oven, stirring often, until meat is browned. Remove from oven and add mushrooms; cook 3 to 4 minutes on stovetop. Add 3 cups water and next 4 ingredients. Cover, reduce heat, and simmer 1 1/2 hours. Stir in potato and next 3 ingredients. Return to a boil; cover, reduce heat and simmer 30 to 40 minutes or until vegetables are tender. Discard bay leaf. Combine flour and 1/2 cup water, stirring until smooth. Stir into hot mixture. Cook, stirring often, 15 minutes or until thickened.

    Makes 10 servings

    Nutrition Facts:
    Amount Per Serving: Calories 456 - Calories from Fat 72
    Percent Total Calories From: Fat 16%, Protein 39%, Carbohydrate 45%
    Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 95mg, Sodium 687mg, Total Carbohydrate 51g, Dietary Fiber 6g, Sugars 0g, Protein 45g, Vitamin A 10964 units, Vitamin C 53 units, Calcium 0 units, Iron 8 units




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