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Beef Burgundy and Braised Vegetables for 2 Recipe

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This recipe for Beef Burgundy and Braised Vegetables for 2, by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Friday, February 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3/4 pound lean beef stew meat
1 tbsp. butter
1 tbsp. flour
1/4 tsp. each salt and pepper
1/2 tsp. each dried parsley and thyme
1 small bay leaf
2-3 small onions, quartered, or 1/2 c. pearl onions
2 carrots, peeled and chopped
3 red or new potatoes quartered
4-5 fresh button mushrooms, chopped
1 small garlic clove, minced

Directions:
Directions:
Melt butter in large heavy saucepan, add beef and brown about 10 minutes on medium heat. Add flour, salt and pepper, garlic and spices. Add red wine and cover, reducing heat. Simmer for 2 hours until meat is tender. Add potatoes, onions, carrots and mushrooms. Simmer for 1/2 hour more, checking carrots for doneness. Let cool and serve.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
May be chilled and reheated. Serve with hot rolls and butter.

 

 

 

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