Oven Beef Burgundy

Course : Beef
Serves: 6
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2 pounds chuck or round of beef
1 tablespoon kitchen bouquet
1/4 cup cream of rice
4 medium carrots
1 cup thinly sliced celery
1/2 cup chopped onion
2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon marjoram -- crushed
1/8 teaspoon thyme -- crushed
1 cup burgundy or other dry red wine or beef broth
1 can b in b mushroom crowns -- 3oz
1 cup water
1 bunch chopped parsley -- optional

Preparation / Directions:

Trim any fat from meat and cut into 1 to 1 1/2 inch cubes. Place meat in a dutch oven or large casserole and mix gently with kitchen bouquet, making sure meat is well coated. Mix in cream of rice. Cut carrots into pieces about 2 1/2 x 1/2 inches. Add carrots, celery, onion, seasonings and wine to meat. Drain broth from mushrooms and add water to make 1/2 cup. Add broth and mushrooms to other ingredients. Cover and bake in a preheated 325 degree oven until meat and vegetables are tender, about 2 1/2 hours. Stir stew about every 30 minutes. Garnish with parsley and serve with potatoes, noodles or rice. Makes 6 to 8 servings.


Nutritional Information:

53 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 728mg Sodium

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