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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Oven Beef Burgundy (2/5/1971) Recipe

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This recipe for Oven Beef Burgundy (2/5/1971) is from Grandma Hofacker's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons soy sauce
2 tablespoons flour
2 pounds beef stew meat
4 carrots
2 large onions
1 cup thinly sliced celery
1 clove garlic, minced
1/4 teaspoon pepper
1/4 teaspoon marjoram
1/4 teaspoon thyme
1 cup dry red wine
1 cup sliced mushrooms
Directions:
Directions:
Blend soy sauce with flour in a baking dish which has a capacity of 2 1/2 to 3 quarts. Cut the meat into 1 1/2 inch cubes, add to soy sauce mixture and toss to coat the meat cubes.

Cut carrots into chunks, slice onions and add along with celery, garlic pepper, marjoram, thyme and red wine to the meat. Stir gently to mix.. Cover tightly and oven-simmer in a slow oven (325 degrees) for 1 hour. Add mushrooms, stir again gently, cover tightly and bake 1 1/2 to 2 hours longer or until the meat and vegetables are tender. Serve with fluffy hot rice, noodles, or boiled or mashed potatoes. A red wine such as Burgundy or Pinot Noir is appropriate, too. This stew freezes well.
Number Of Servings:
Number Of Servings:
6 - 8 servings
Personal Notes:
Personal Notes:
According to Grandma's notes, it needs more gravy.

 

 

 

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