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Easy Beef Burgundy

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Submitted by: Carolyned1

 

This dish is simple to prepare. The dry red wine is combined with vinegar and beef consomme to make a delightful sauce that flavors the beef perfectly.
 

Ingredients

  • 1 1/2 lbs boneless beef stew meat
  • 1 tbsp olive oil
  • 2 tsp sugar
  • 1 tsp red wine vinegar
  • 3/4 cup dry red wine
  • 3/4 cup undiluted canned beef consomme
  • 1 large onion chopped
  • 2 tbsp butter or margarine
  • 1/2 lb tiny whole mushrooms
  • 1/2 lb tiny whole frozen onions
  • Chopped fresh parsley for garnish

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Method

Brown stew meat chunks in heated olive oil in heavy skillet a few at a time, placing into a heavy casserole when brown. Add sugar to skillet. Heat until it caramelizes. Add vinegar, wine and consomme. Heat to boiling and stir up browned bits from the bottom of the pan. Add chopped onion, heat to boiling again and pour mixture over meat in casserole. Cover and bake at 325 degrees for 2 to 2 1/2 hours or until meat is very tender. During last few minutes of baking, heat butter in skillet. Add mushrooms and whole onions. Toss over high heat until evenly browned. Pour over meat. Serve garnished with chopped fresh parsley.

 

Notes:

 

Number of Servings: 4 servings

 

Submitted by: Carolyned1 ()

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