F.A.Q. F.A.Q.    Register Register    Login Login    Home Home
Members Members    Search Search
All Recipes » Beef Recipes » Oven Stew with Burgundy Wine () 1 Vote(s)
Show: Today's Posts 
Email to friend 
  
AuthorThread
Jenn
Senior Member

Posts: 337
Registered:
February 2004

Oven Stew with Burgundy Wine Mon, 09 February 2004 00:58
2 pounds cubed beef stew meat
3 tablespoons all-purpose flour
4 carrots, sliced
2 stalks celery, sliced
2 onions, sliced
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon ground dry mustard
1/4 teaspoon ground black pepper
3 cubes beef bouillon, crumbled
1 cup water
1 cup Burgundy wine

Preheat oven to 350 degrees F (175 degrees C).

Cook the beef on the stove over medium heat in a large, ovenproof pot or roaster until brown. Remove from heat and stir in flour until cubes are coated. Stir in carrots, celery and onions. Season with salt, thyme, mustard, pepper and bouillon. Finally, pour in water and wine. Cover.

Bake in preheated oven 3 hours

To Freeze: Freeze in freezer and oven safe container.

To Reheat: Reheat in 350 degree oven for until heated through and meat is cooked, or microwave or reheat in covered pot until hot and meat is cooked through.

[Updated on: Mon, 09 February 2004 23:09] by Moderator

      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Oven Stew with Burgundy Wine Mon, 19 January 2009 19:03
This was so amazing! Really, really tastey. Maybe a tiny bit on the salty side (how about omitting the 1 tsp of salt next time?) but still amazingly delicious!
      
    
Previous Thread:Boilermaker Tailgate Chili
Next Thread:Carne Asada
Goto Forum:

Current Time: Thu Mar 28 13:23:27 PDT 2024

15 MySQL queries took 0.0068893432617188 seconds
Total time taken to generate the page: 0.01340389251709 seconds
.:: Contact :: Home ::.

Powered by: FUDforum 2.1.1
Copyright ©2001,2002 Advanced Internet Designs Inc.