Jennifer's Burgundy Beef Stew
I was a bit hesitant to try this because I don't like the taste of wines in stews...weird, I know-lol! But I gave it a shot anyway, and I'm so glad I did. It was pretty good the first day, it was even better the second day. By the third day, it really was heavenly. It didn't last
longer than that, as we were each trying to get the last bowl without the other noticing. I doubled the recipe, which is why it lasted so long. I tried to follow the recipe as close as possible. I couldn't find low sodium beef broth, so I used regular. I also only used half the amount of mushrooms. I cut the meat slightly smaller than is in most stews, to spread it out a bit more. I can't say how well it freezes. That was my intention when I doubled the recipe. Unfortunately, it was just too good to stop eating. I'll be making it again this afternoon. Can't wait! EDITED TO ADD...it took much longer than the suggested cooking time. I added in the carrots after cooking the meat and broth for 30 minutes. I added the remaining ingredients and spices after cooking for the suggested cooking time of 1hour. Then cooked another 40 or so minutes.
13 users found this review helpful
Oct. 26, 2013