Beef Bourguignonne with Mushroom and Carrots

  • 2 1/2 lbs lean boneless beef chuck, cut into 1 1/2-inch pieces
  • 3/4 tsp crushed dried marjoram
  • 3/4 tsp ground black pepper
  • 2 Tbsp vegetable oil
  • 1 (13.75 oz.) can beef broth (about 1 3/4 cups)
  • 1 cup Burgundy wine
  • 2 cloves garlic, minced
  • 1/2 lbs baby carrots, or medium carrots, cut into 1-inch chunks
  • 1/2 lbs small mushrooms
  • 1/2 lbs pearl onions, peeled
  • 1/4 cup water
  • 2 Tbsp cornstarch image placeholder

Combine marjoram and pepper; sprinkle over beef.

Heat oil in a large pot or Dutch oven over medium heat. Brown beef, half a batch at a time, about 10 minutes. Pour off drippings.

Add broth, wine and garlic, stirring to combine. Reduce heat, cover tightly and simmer 1 hour.

Add carrots and continue cooking, covered, for 30 minutes.

Add mushrooms and onions; continue cooking, covered, 30 minutes more.

Combine water and cornstarch; gradually stir into stew. Cook, uncovered, stirring occasionally, until thickened, about 10 minutes.

Servings: 8
Submitted by: Recipe Group Member