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| Burgundy Beef Stew |
Prep Time: 30 minutes
Cook Time: 1.5 hours
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| INGREDIENTS |
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1 1/4 pounds HORMEL® ALWAYS TENDER® Round Stew Beef
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2 tablespoons olive oil
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8 ounces fresh mushroom slices
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1 can (14.5-oz.) ready-to-serve beef broth
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5 tablespoons flour
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1 cup burgundy wine
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1 teaspoon ketchup
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1 teaspoon browning & seasoning sauce for meat, gravy and stew
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1 bay leaf
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1/2 teaspoon fines herbs
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1 1/2 cups baby carrots
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1 (15-0z.) jar pearl onions, drained
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1/4 cup burgundy wine
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salt and pepper to taste
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| DIRECTIONS |
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1. Heat oil in large skillet over medium high heat. Add beef; cook and stir until no longer pink, about 5 minutes. Remove meat from skillet; set aside.
2. Add mushrooms to skillet; cook and stir until tender, 5 minutes. Return beef to skillet.
3. Combine beef broth and flour. Stir until no lumps remain; pour into skillet. Add wine, ketchup, browning sauce, bay leaf, herbs and carrots. Bring to a boil; reduce heat to low. Cover; simmer for 45 minutes, stirring occasionally.
4. Add onions and 1/4 to 1/2 cup burgundy wine. Cover; simmer 15 minutes. Serve in bowls.
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