Beef burgundy stew

This stew is so amazing that you won’t care that it takes awhile to make! The preparation time can be cut down considerably by doing once a week food preparation, but even if you have to chop and cook everything same day, this recipe makes a stew worth waiting for. I usually cook and simmer mine in a large stock pot, but you can brown and cook the first few ingredients in a skillet, and then dump them into a crock pot to slow cook all day.

Beef Burgundy Stew

1-1/2 lb stew beef, floured
Olive oil

1/2 t thyme
2 cloves garlic, minced
2 bay leaves
3 c Burgundy
1/4 c tomato paste

1/2 c water
2 c mushrooms, quartered
12 small red potatoes, quartered
6 medium carrots, 1″ pieces, or baby carrots
2 small onions, quartered
2 cans broth, 15 oz

Cornstarch in water (opt)
Salt and pepper (opt)

Brown the floured stew beef in a stock pot, it you haven’t already precooked it. Add thyme through tomato paste. Heat it up and let this simmer (or transfer to a crock pot) for at least 1-1/2 hours. About 30 minutes before you want to serve, add the water through the broth. Bring the mixture up to a boil. Reduce the heat and simmer for 30 minutes. Thicken with cornstarch in water if needed. Add salt and pepper if needed.