Burgundy Beef A La Bob

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 3 lbs stew meat, cut into 1 inch cubes
• 4 -6 tablespoons cooking oil
• 6 cups beef broth
• 5 mashed garlic cloves
• 3 cups young red wine
• 3 teaspoons ground thyme (more if you like)
• 2 bay leaves
• 1 -1 1/2 lb button mushroom, quartered
• 1/4 cup cornstarch
• 1/2 cup water
• 2 -3 cups cooked rice

Recipe

• 1 in a large skillet brown the stew meat.
• 2 brown a few pieces at a time.
• 3 don't crowd them as they will get juicy and simply boil.
• 4 when the meat is browned placed it in a large roasting pan or baking pot.
• 5 when all the meat is browned pour the wine in the skillet and scrape up all the brown stuff that is stuck to the bottom of the pan.
• 6 pour the wine from the skillet into the baking pot with the meat add the beef broth to the meat.
• 7 add garlic, thyme, and bay leaves.
• 8 make sure there is enough liquid to cover the beef cover and bake at 350 degree for 3 to 4 hours.
• 9 check periodically to make sure that all the liquid doesn't boil away.
• 10 add more beef broth or water if it evaporates.
• 11 you can also simmer on stove top for same amount of time.
• 12 when mean is tender.
• 13 remove pot from oven.
• 14 spoon out the meat and set it aside.
• 15 place the pot on a burner, add the mushrooms, and bring to a boil.
• 16 allow the mushroom to cook about 5 minutes.
• 17 return the meat to the pot.
• 18 mix corn starch and water.
• 19 dump it in and thicken the stew.
• 20 you can make it as thick as you want.
• 21 i would actually thicken with butter and flour as it reheats better as a left over.
• 22 serve over rice.