Recipe for Classic Beef Burgundy Stew

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Yield:

Ingredients:

Amount	Ingredient
6 lb	stew meat cut bite size
10 x	garlic cloves - (to 12)
1 cube	butter or margarine - (to 2)
1 can	beef consomme - (50 oz)
1 cup	red/burgundy wine
6 x	carrots - ( to 8) peeled, cubed
1 lrg	onion cubed
6 x	brown potatoes - (to 8) peeled, cubed
4 x	celery stalks sliced
10 x	mushrooms sliced
3 tbl	dry parsley
4 tbl	sweet basil
4 x	bay leaves
	Freshly-ground black pepper to taste

Instructions:

Instructions: Cut fat off meat. Brown thoroughly one panful at a time with butter, garlic and pepper.

Put into large pot with consomme, wine, onion, celery and spices. Bring to a boil and simmer 45 to 60 minutes until meat is tender.

Add carrots and potatoes and cook until tender. Add mushroom and adjust seasonings. To thicken mix 1/4 cup cornstarch with water; add to stew, stir and remove from heat.

This recipe yields 15 to 20 servings.

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