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Beef Bourguignonne with Mushroom and Carrot

  • 8servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, D
MineralsZinc, Copper, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds lean boneless beef chuck, cut into 1 1/2-inch pieces

  2. 3/4 teaspoon crushed dried marjoram

  3. 3/4 teaspoon ground black pepper

  4. 2 tablespoons vegetable oil

  5. 1 (13 3/4-ounce) can beef broth (about 1 3/4 cups)

  6. 1 cup Burgundy wine

  7. 2 cloves garlic, minced

  8. 1/2 pound baby carrots, or medium carrots, cut into 1-inch chunks

  9. 1/2 pound small mushrooms

  10. 1/2 pound pearl onions, peeled

  11. 1/4 cup water

  12. 2 tablespoons cornstarch

Instructions Jump to Ingredients ↑

  1. Combine marjoram and pepper; sprinkle over beef.

  2. Heat oil in a large pot or Dutch oven over medium heat. Brown beef, half a batch at a time, about 10 minutes. Pour off drippings.

  3. Add broth, wine and garlic, stirring to combine. Reduce heat, cover tightly and simmer 1 hour.

  4. Add carrots and continue cooking, covered, for 30 minutes.

  5. Add mushrooms and onions; continue cooking, covered, 30 minutes more.

  6. Combine water and cornstarch; gradually stir into stew. Cook, uncovered, stirring occasionally, until thickened, about 10 minutes.

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