Recipes

Beef Burgundy Stew

Recipe originated from Grammy Alyce Liptock

• 1 1/2 lbs.
  Lean beef chuck, cut in cubes
• 2 tsps.
  Veg. oil
• 1 can (1 lb)
  Chopped tomatoes
• 1/2 c.
  Burgundy wine
• 1
  Beef bouillon cube
• 1 1/2 tsp.
  Salt
• 1/2 tsp.
  Basil
• 1/4 tsp.
  Garlic salt
• 1/4 tsp.
  Pepper
• 1 small
  Bay leaf
• Carrots
• Potatoes
• 2 T.
  Cornstarch
• 1/4 c.
  Water

Brown beef cubes in oil. Add tomatoes, wine, bouillon & seasonings. Cover and simmer for at least 45 mins. Add carrots & potatoes & cook at least 45 mins. longer. Blend cornstarch and water & stir into stew mixture, stirring until thickened. Remove bay leaf. Can serve over rice.