Burgundy Beef Stew

Burgundy Beef Stew

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:
Roaster Oven
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 4 pounds beef chuck, cut into 1-inch cubes
  • 1/4 cup vegetable oil
  • 2 large onions, sliced
  • 2 tablespoons minced garlic
  • 2 cans (46 oz. each) tomato juice
  • 2 cups burgundy wine
  • 1 bag (1 lb.) carrots, peeled and sliced
  • 4 large all-purpose potatoes, peeled and cubed
  • 4 stalks celery, sliced
  • 2 pkgs. (10 oz. each) frozen peas
  • 1/4 cup Worcestershire sauce
  • 1 envelope dry onion soup mix
  • 2 cups water

Directions

1. Preheat Roaster Oven to 450°F.
2. In a plastic bag combine flour, salt and pepper. Add beef and toss to coat.
3. In a skillet over medium high heat brown beef and onions in vegetable oil. Stir occasionally until beef is browned. Add garlic during last few minutes.
4. Spoon browned beef cubes and onions into insert pan. Add remaining ingredients.
5. Cover and cook for 30 minutes.
6. Then reduce temperature to 225°F and simmer for 3 hours. Leave covered. The flavor is enhanced if allowed to cool, refrigerate overnight, then reheat.
- Visit www.foodsafety.gov for more information.

Serves: 16-20

Success Tip:
Be sure to use a large skillet when browning the meat and onions. If it is too crowded, the meat tends to steam rather than brown.

Substitution:
3/4 teaspoon of garlic powder can be used in place of 2 tablespoons of minced garlic.

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