Beef Burgundy With Rice Verte Recipe

Name: Beef Burgundy With Rice Verte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. lean beef, cut in cubes; 2 tsp. browning sauce; 2 tsp. vegetable oil; 1 (1 lb.) can 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; 8 small white onions; 8 young carrots, peeled and quartered; 2 Tbsp. cornstarch; 1/4 c. water

Servings: persons

1 1/2 lb. lean beef, cut in cubes
2 tsp. browning sauce
2 tsp. vegetable oil
1 (1 lb.) can 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
8 small white onions
8 young carrots, peeled and quartered
2 Tbsp. cornstarch
1/4 c. water

1
Place meat in bowl.
2
Sprinkle with bottled browning sauce. Toss lightly.
3
Brown in oil.
4
Add tomatoes, wine, bouillon cube and seasonings.
5
Cover and simmer for 45 minutes.
6
Add onions and carrots.
7
Cover and cook 45 minutes longer or until meat and vegetables are tender.
8
Blend cornstarch and water. Stir into stew mixture.
9
Cook stirring frequently until thickened.
10
Remove bay leaf.
11
Serve over Rice Verte.
12
Yields 4 servings.

674

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 15 ingredients. The key ingredients include: 1 1/2 lb. lean beef, cut in cubes, 2 tsp. browning sauce, 2 tsp. vegetable oil, 1 (1 lb.) can tomatoes, and more.

Yes, Beef Burgundy With Rice Verte falls under the Meat & Poultry 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 With Rice Verte

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