 Beef Burgundy Stew |
| Here's a big batch of something that will stick to the ribs. They say the more you make, the better it tastes. This sure does and on a cold winter day. . .and it's great with sourdough bread from the recipe below! |
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| 3 lbs. lean stew beef cut into bite size pieces |
3-4 brown potatoes, cubed, with or without peel |
| 5-6 cloves garlic |
½ cube butter/margerine |
| ½ can beef consommé |
½ cup Burgundy |
| 1 tablespoon beef base |
3-4 carrots, sliced |
| 1 small onion, cubed |
2 stalks celery, sliced |
| 6 mushrooms, sliced |
1½ tablespoons sweet basil |
| 2 bay leaves |
pepper & garlic to taste |
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1 Brown meat thoroughly, one frying pan full at a time, with butter and garlic, pepper, and garlic salt.
2 Put into large stew or soup pot with beef consommé, wine, onion, spices, and beef base.
3 Bring to boil and simmer for 1 hour or until meat is tender
4 Add carrots, celery, potatoes, and mushrooms; cook until tender.
5 Adjust seasonings to taste. Add cornstarch to thicken the liquid. Serve with sourdough bread. |
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Sourdough Starter
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2 cups all purpose flour |
1 teaspoon salt |
| 3 tablespoons sugar | 1 tablespoon dry yeast |
| 2 cups lukewarm water |
1 Mix ingredients in a glass or ceramic bowl. Stir with a wooden spoon and cover with a towel. Place in a warm (85º) place. Stir every 8 hours.
2 In 2 or 3 days, starter will be ready for use.
3 To use, take out 1 cup and replenish with one cup flour and one cup water. If it turns gray or pink, toss it. |
