Beef Burgundy Stew With Rice Verte Recipe Recipe

Name: Beef Burgundy Stew With Rice Verte Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pound lean beef chuck, cubed; 2 teaspoon oil; 1 pound can tomatoes; 1/2 c. cooking wine; 1 beef bouillon cube; 1 1/2 teaspoon salt; 1/2 teaspoon basil; 1/4 teaspoon garlic salt; 1/4 teaspoon pepper; 1 sm. bay leaf; 8 sm. white onions, frzn; 8 young (sm.) carrots, peeled & quartered; 1 tbsp. cornstarch; 1/4 c. water

Servings: persons

1 1/2 pound lean beef chuck, cubed
2 teaspoon oil
1 pound can tomatoes
1/2 c. cooking wine
1 beef bouillon cube
1 1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 sm. bay leaf
8 sm. white onions, frzn
8 young (sm.) carrots, peeled & quartered
1 tbsp. cornstarch
1/4 c. water

1
Place meat in pot.
2
Add in tomatoes, wine, bouillon cube and seasonings.
3
Cover and simmer 45 min.
4
Add in onions and carrots.
5
Cover and cook 45 min longer or possibly till meat and vegetables are tender.
6
Blend cornstarch and water.
7
Stir into stew mix and cook, stirring frequently till thickened.
8
Remove bay leaf.
9
Serve over rice verte.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pound lean beef chuck, cubed, 2 teaspoon oil, 1 pound can tomatoes, 1/2 c. cooking wine, and more.

Yes, Beef Burgundy Stew With Rice Verte Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Burgundy Stew With Rice Verte Recipe

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