Burgundy Beef Stew Recipe

Burgundy Beef Stew Recipe

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 2 pounds boneless beef chuck, cut into 1-1/2-inch pieces
  • 2/3 cup water
  • 2 tablespoons vegetable oil
  • 1 1/4 cups Burgundy wine
  • 1/3 cup Kikkoman Soy Sauce
  • 1 bay leaf
  • 1 1/2 teaspoons dried thyme leaves, crumbled
  • 1 pound carrots, cut into 1 inch pieces
  • 1 pound small boiling onions
  • 3/4 pound fresh mushrooms
  • 1/2 cup water
  • 2/3 cup coarsely chopped fresh parsley
  • Hot cooked egg noodles
  1. Combine flour and garlic powder in small bowl; divide mixture in half. Coat beef with one-half of flour mixture. Brown beef in hot oil in Dutch oven or large, heavy saucepan. Pour in 2/3 cup water and next 4 ingredients. Cover pan; bring to boil. Reduce heat; simmer 1 hour and 10 minutes.
  2. Add carrots, onions and mushrooms; cover and simmer 30 minutes. Meanwhile, blend remaining flour mixture and 1/2 cup water. Stir into meat mixture; return to boil and cook until slightly thickened. Discard bay leaf. Stir in parsley; serve over noodles.
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