🫙 From the Spice Rack
Burgundy Beef Stew
3 1/2 lb. beef chuck or shoulder roast -- (3 1/2 to 4 lb..) 4 tbs. olive oil 2 cups burgundy wine 2 quarts rich beef stock 4 large stalks of celery -- cut into 1/2 inch pieces 1 lb...
maineasy
Ingredients8 items
Ingredients
- 31/2 lb. beef chuck or shoulder roast -- (3 1/2 to 4 lb.)
- 4tbs. olive oil
- 2cupburgundy wine
- 2quarts rich beef stock
- 4large stalks of celery -- cut into 1/2 inch pieces
- 1lb. carrots -- peeled and cut into 1/2 inch pieces
- 1medium rutabaga -- peeled and cut into 1/2 inch cubes
- 11/2 lb. new red potatoes -- cut into 3/4 inch pieces
Directions
- 1
beef chuck or shoulder roast -- (3 1/2 to 4 lb.) 4 tbs
- 2
olive oil 2 cups burgundy wine 2 quarts rich beef stock 4 large stalks of celery -- cut into 1/2 inch pieces 1 lb
- 3
carrots -- peeled and cut into 1/2 inch pieces 1 medium rutabaga -- peeled and cut into 1/2 inch cubes 1 1/2 lb
- 4
new red potatoes -- cut into 3/4 inch pieces (do not peel) 1 lb
- 5
onion -- peeled and cut into 1 inch pieces 8 oz
- 6
fresh mushrooms -- chopped 1 can tomato paste -- (6 oz.) 2 tsp
- 7
freshly ground black pepper 1 tsp
- 8
salt 1/2 tsp