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Burgundy Beef Stew

  • 6servings

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) Boneless chuck roast Cut into 1 1/2" cubes

  2. 2 tablespoon(s) Butter

  3. 1 tablespoon(s) Vegetable oil

  4. 1 Turnip, large Cut into 1 pound(s) Small white onions Peeled, cut 1 pound(s) Carrots Cut into 1" pieces

  5. 3 tablespoon(s) Flour

  6. 1 cup(s) Beef boullion

  7. 1 cup(s) Burgundy

  8. dash(es) worchestershire sauce

  9. 6 Peppercorns

  10. 3 Bay leaves

Instructions Jump to Ingredients ↑

  1. heat butter and oil, brown beef, turnips, onions and carrots. Add flour, stir and cook. Add bouillon, wine, worchestershire sauce, peppercorns and bay leaves. Cover and simmer for 1 1/2 hrs.

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