*  Exported from  MasterCook  *
 
                             Burgundy Beef Stew
 
 Recipe By     : Loren Fumich
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Five Star
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2  lb.           beef chuck or shoulder roast -- (3 1/2 to 4 lb..)
    4      tbs.          olive oil
    2      cups          burgundy wine
    2      quarts        rich beef stock
    4      large         stalks of celery -- cut into 1/2 inch pieces
    1      lb.           carrots -- peeled and cut into 1/2 inch pieces
    1      medium        rutabaga -- peeled and cut into 1/2 inch cubes
    1 1/2  lb.           new red potatoes -- cut into 3/4 inch pieces 
 				(do not peel)
    1      lb.           onion -- peeled and cut into 1 inch pieces
    8      oz.           fresh mushrooms -- chopped
    1      can           tomato paste -- (6 oz.)
    2      tsp.          freshly ground black pepper
    1      tsp.          salt
      1/2  tsp.          dried whole thyme
    3                    bay leaves
    2      large         cloves of garlic -- finely chopped
    2      tbs.          browning sauce (Kitchen Bouquet)
      1/4  cup           soy sauce
                         dark brown roux
 
 Trim and cut the beef into 1 inch cubes, removing as much of the heavy fat 
 as practical. Heat the oil in a large skillet.  Gradually add the beef to 
 the hot oil.  Over high heat, brown the beef until each piece is a rich, 
 dark brown color.  Spoon the tomato paste over the browned beef pieces, 
 stirring to incorporate.  Continue cooking until the tomato paste starts 
 to caramelize.  Deglaze the pan with the burgundy wine.
 
 In a large stock pot, 8 quarts, combine the beef, vegetables, browning 
 sauce and seasonings.  Bring to a boil, reduce heat and simmer, covered 
 for two hours.
 Thicken stew with the roux to the desired consistency.
 
 Adjust salt and pepper to taste.
 
 Note:  If beef stock is not available, substitute;  a)  canned beef broth 
 plus 8 beef bouillon cubes  or  b)  2 quarts water, plus 24 beef bouillon 
 cubes
 
 
  
 
 
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