Last week in the Sun Times Taste section there was a recipe for Beef Burgundy. I tried it! I followed it to a tee and I think the results were pretty yummy!
8 ounces of baby carrots
3/4 teaspoon of dried marjoram
3/4 teaspoon of black pepper
2 pounds of lean beef stew meat cut into 1.5 inch pieces
1 cup beef broth
1 cup burgundy red wine
2 cloves of garlic, minced
8 ounces of fresh mushrooms, cut in half
1/4 cup Wondra (quick mix flower)
No yolk noodles
Put carrots into a slow cooker with the beef. Sprinkle marjoram and pepper over the beef. Add broth, wine, garlic and mushrooms. Cover and cook on low for six hours.
Remove about 1/2 cup of liquid from the cooker, add flower and mix. Pour the mixture back into the cooker for 30 more minutes or until thick and until carrots and beef are tender enough for your liking.
In separate bowls, pour the finished stew over noodles and serve. This recipe called for no yolk noodles but if I make this dish again I will probably use white rice instead.
Serve with the Burgundy wine left over from the recipe and enjoy!!
Sidenote: I served the dish on plates over a bed of collard greens because I had them leftover from Sabbath dinner and did not want them to go to waste. This was not a part of the original recipe.