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    Lazy Beef Burgundy

    List of Ingredients



    3 to 4 lb. good quality chuck, cut into 1 to 2 inch cubes
    1 to 3 tsp garlic powder according to taste
    2 cans (10 1/2 oz) cream of mushroom soup
    1 envelope (1 3/8 oz) dry onion soup mix or chopped onions
    3/4 C red wine
    1 (8 oz) can sliced mushroom with liquid
    1 (20 oz) bag frozen carrots and peas
    kitchen bouquet or gravy master (about 2 T)
    1 to 2 T cornstarch, diluted in a little mushroom liquid

    3 to 4 lb. good quality chuck, cut into 1 to 2 inch cubes
    1 to 3 tsp garlic powder according to taste
    2 cans (10 1/2 oz) cream of mushroom soup
    1 envelope (1 3/8 oz) dry onion soup mix or chopped onions
    3/4 C red wine
    1 (8 oz) can sliced mushroom with liquid
    1 (20 oz) bag frozen carrots and peas
    kitchen bouquet or gravy master (about 2 T)
    1 to 2 T cornstarch, diluted in a little mushroom liquid

    Recipe



    Sprinkle meat on all sides with garlic powder. Do not add salt. Place meat and all other ingredients except carrots and peas and wine in a Dutch oven, large casserole or small covered roaster. Mix; cover and place in preheated 325 oven. Cook 2 hours or longer until tender. Add carrots when meat is nearly tender (about 15-20 minutes before done). Stir in wine. If sauce too thin, add T of cornstarch in a small amount of water and stir in. Cook a few minutes longer. Serve over buttered noodles. Can be frozen. Makes 6 to 8 generous servings.









 

 

 


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