"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Burgundy Stew Recipe

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This recipe for Beef Burgundy Stew, 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: Saturday, February 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-1/4 pounds lean stew beef
1 can low-salt beef broth
1 can beef gravy
1 pound small new potatoes or small red potatoes, scrubbed and rinsed
1 small package white mushrooms, cleaned and halved
1/2 pound pearl onions, peeled and trimmed
1 large carrot, peeled and chopped
1 c. frozen peas, thawed
3/4 c. burgundy wine
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper

Directions:
Directions:
In large skillet, brown beef in olive oil. Place beef and all other ingredients in slow cooker. Cook on high setting for 6 hours or until beef is tender. Serve with crackers

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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