Recipe - Burgundy Beef Stew

3 One half pound Beef chuck or shoulder
roast; (3 One half to 4 lb..)
4 tablespoon Olive oil
2 cup Burgundy wine
2 qt Rich beef stock
4 lg Stalks of celery; cut into
One half inch pieces
1 pound Carrots; peeled and cut into
One half inch pieces
1 md Rutabaga; peeled and cut
into One half inch cubes
1 One half pound New red potatoes; cut into
Three fourths inch pieces (do not
peel)
1 pound Onion; peeled and cut into 1
inch pieces
8 ounce Fresh mushrooms; chopped
1 cn Tomato paste; (6 oz.)
2 teaspoon Freshly ground black pepper
1 teaspoon Salt
One half teaspoon Dried whole thyme
3 Bay leaves
2 lg Cloves of garlic; finely
chopped
2 tablespoon Browning sauce (Kitchen
Bouquet)
One fourth cup Soy sauce
Dark brown roux

Trim and cut the beef into 1 inch cubes, removing as much of the heavy fat
as practical. Heat the oil in a large skillet. Gradually add the beef to
the hot oil. Over high heat, brown the beef until each piece is a rich,
dark brown color. Spoon the tomato paste over the browned beef pieces,
stirring to incorporate. Continue cooking until the tomato paste starts to
caramelize. Deglaze the pan with the burgundy wine.

In a large stock pot, 8 quarts, combine the beef, vegetables, browning
sauce and seasonings. Bring to a boil, reduce heat and simmer, covered for
two hours. Thicken stew with the roux to the desired consistency.

Adjust salt and pepper to taste.

Note: If beef stock is not available, substitute; a) canned beef broth
plus 8 beef bouillon cubes or b) 2 quarts water, plus 24 beef bouillon
cubes
Recipe By : Loren Fumich

Posted to MasterCook Digest V1 #177

Date: Tue, 15 Oct 1996 15:13:01 0500

From: "Loren Fumich" lorenf@memphisonline.com