Classic Beef Burgundy Soups, Stews & Chilis

Ingredients

• 2-1/2 lbs. beef chuck roast, cut into 1-1/2 inch cubes
• 3/4 tsp. dried marjoram leaves
• 3/4 tsp. black pepper
• 2 Tbsp. vegetable oil
• 1 can (13-3/4 ounces) single strength beef broth
• 1 cup Burgundy wine
• 2 cloves garlic, minced
• 1/2 lb. baby carrots
• 1/2 lb. small whole fresh mushrooms
• 1/2 lb. pearl onions, peeled
• 1/4 cup water
• 2 Tbsp. cornstarch

Instructions

Combine marjoram and pepper. Toss beef cubes in spices to coat.

Heat oil in a Dutch oven over medium heat. Brown beef cubes (half at a time) about 10 minutes.

Add browned beef cubes, broth, wine and garlic to pot, stirring to combine. Reduce heat to low, cover tightly and simmer 1 hour.

Add carrots, cover and continue simmering for an additional 30 minutes.

Add mushrooms and onion. Cover and continue simmering for an additional 30 minutes.

Combine water and cornstarch until smooth. Gradually pour into stew while stirring.

Simmer uncovered, stirring occasionally, for about 10 minutes or until thickened.

Suggestions

1/2-lb. medium carrots cut into 1-inch pieces may be substituted for the baby carrots.

Tips from Our Cook

A quick and easy method for peeling onions is to drop the onions into vigorously boiling water for 2 to 3 minutes. Rinse immediately with cold water. Cut skins across the root end to loosen, then squeeze to remove the peel.