Stoneware Beef Burgundy

Name: Stoneware Beef Burgundy
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4-6 serving(s)
Ingredients: 1 1/2-1 3/4 lbs beef chuck, cut into 2 &quot, chunks; 2 tablespoons cooking oil; 2 -3 garlic cloves, crushed; 2 large onions, cut into chunks; salt, to taste; 5 carrots, cut into 2 &quot, - 3 &quot, pieces; 1/2 lb mushroom, quartered; 5 -8 potatoes, peeled and cut into 2 &quot, chunks; 2 cups boiling water; 1 1/2 cups Burgundy wine; 3 sprigs fresh parsley; 2 bay leaves; 1/2 teaspoon thyme; 5 peppercorns

Submitted by TishT

"Have you used a stoneware casserole or clay pot? It's much like a casserole dish and very durable. The pot retains heat so the food tends to cook a bit more after removal from the oven. This recipe came on a recipe card I received with my new stoneware. My clay pot does not need soaking in cold water but many do for approx. 15-20 min. Check and see for yours."

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Ready In:: 2hrs 20mins
Ingredients:: 14
Serves:: 4-6

ingredients

1 ¹⁄₂ - 1 ³⁄₄ lbs beef chuck, cut into 2 ", chunks
2 tablespoons cooking oil
2 -3 garlic cloves, crushed
2 large onions, cut into chunks
salt, to taste
5 carrots, cut into 2 ", - 3 ", pieces
¹⁄₂ lb mushroom, quartered
5 -8 potatoes, peeled and cut into 2 ", chunks
2 cups boiling water
1 ¹⁄₂ cups Burgundy wine
3 sprigs fresh parsley
2 bay leaves
¹⁄₂ teaspoon thyme
5 peppercorns

directions

Using a heavy skillet, brown crushed garlic in oil.
Add beef and brown and salt to taste.
Add onions and fry, stirring frequently until the onions are clear.
Place this mixture in the Clay Pot along with the carrots, potatoes, and mushrooms.
Make a bouquet garni with parsley, bay leaves, thyme, and peppercorns. (I actually like to use a teaball, but cheesecloth is more traditional). Place among the meat & veggies.
Pour the water and wine over all of this, cover and bake at 350˚F for 2 hours.
*Note: If you like a thicker sauce, add corn starch into a little cold water and add during the last 1/2 hour of cooking.

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RECIPE SUBMITTED BY

TishT

Las Vegas, Nevada

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again

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