Classic Beef Burgundy Stew

“A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate.”
READY IN:
2hrs 45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
  2. Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
  3. Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
  4. To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.

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