Recipe Seeker Home Recipe Seeker.Com - Social Cooking




Remember me
Forget Password? Join for Free

What's Connect with Facebook?

BEEF BURGUNDY STEW WITH RICE VERTE

Thanks for voting! You already voted!
Makes 4 servings



Ingredients Needed For BEEF BURGUNDY STEW WITH RICE VERTE
* 1 1/2 pounds lean Beef chuck, cut into 1-inch cubes
* 2 teaspoons bottled browning sauce (optional)
* 2 teaspoons vegetable oil
* 1 14-1/2- to 16-ounce can tomatoes (2 cups)
* 1/2 cup Burgundy wine
* 1 Beef bouillon cube
* 1 1/2 teaspoons salt
* 1/2 teaspoon basil
* 1/4 teaspoon garlic salt
* 1/4 teaspoon ground black pepper
* 1 small bay leaf
* 8 small white onions
* 8 young carrots, peeled and cut into quarters
* 2 tablespoons cornstarch
* 1/4 cup water
* rice Verte
* 1/4 cup finely chopped Onion
* 2 tablespoons butter or margarine
* 3 cups hot cooked rice, cooked in beef broth
* 2 tablespoons chopped fresh parsley
* salt and ground black pepper
*
*
*
*
*
*
*
*
*
*
*
*
*
*

Directions To Prepare BEEF BURGUNDY STEW WITH RICE VERTE
Beef Burgundy Stew: Place meat in bowl. Sprinkle with bottled browning sauce and toss lightly until evenly coated. Brown in oil. Add tomatoes, wine, bouillon cube, salt, basil, garlic salt, black pepper and bay leaf. Cover and simmer for 45 minutes. Add onions and carrots. Cover and cook 45 minutes longer or until meat and vegetables are tender. Blend cornstarch and water. Stir into stew mixture and cook, stirring frequently, until thickened. Remove bay leaf. Serve over rice Verte.





rice Verte: Saute Onion in butter until tender. Add rice and parsley; toss lightly. Season to taste with salt and pepper.




Discussions About BEEF BURGUNDY STEW WITH RICE VERTE


Be the first to comment on BEEF BURGUNDY STEW WITH RICE VERTE
Bookmark | About | RSS | Sitemap
Friday, October 20, 2017, 2:19 pm


copyright ©2009 RecipeSeeker.Com