Burgundy Beef

Make marvelous meat

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From "

From Portland's Palate

...A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.



INGREDIENTS:

  • 1/2 cup olive oil
  • 3 pounds top round, cubed
  • 3 cups full-bodied red wine
  • 2 cups beef broth
  • 1 Tablespoon tomato paste
  • 3 garlic cloves, minced
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • Salt

TO PREPARE:

In a large stockpot, heat oil. Add beef and brown evenly on all sides. Add wine, broth, tomato paste, garlic, thyme, bay leaf and salt. Bring to a boil. Cover and simmer for 2-1/2 to 3 hours, until beef is tender and liquid is thickened.

If broth needs additional thickening, mix 3 Tablespoons water with 1 to 2 Tablespoons flour and whisk until smooth.  Add to stew and stir.

SERVES: 6

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Copyright 1992 The Junior League of Portland, Oregon, Inc.  All rights reserved.

To purchase copies of From Portland’s Palate . . . A Collection of Recipes from the City of Roses, visit the Junior League of Portland, Oregon website or call (503) 297-6364.

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