Beef Burgundy Stew
Prep: 17 min Cook: 8 hours
6 bacon slices, chopped 2lbs. Beef stew meat
1 (14oz) can beef broth 1-cup BURGANDY wine
2T tomato paste 1T fresh thyme leaves
1tsp salt Â¼ tsp freshly ground black pepper
3 garlic cloves, minced 2T cornstarch
2 tsp cold water
1 (16oz) Pkg. Frozen pearl onions thawed
1 (8oz) package fresh mushrooms, quartered
6 small red potatoes, quartered
2 large carrots cut into Â½ inch pieces
Cool bacon in a large skillet over med/high heat until crisp. Remove bacon, reserving drippings. Set bacon aside.
Brown beef in batches, in the reserved bacon drippings until browned on all sides.
Combine reserved bacon, beef, onions, mushrooms, potatoes, carrots, broth, wine, tomato paste, thyme, salt and pepper and garlic.
Cook on low 7 hours or until beef and vegetables are tender.
Whisk together cornstarch and water, stir into stew. Cover and cook on high 1 hour or until slightly thickened.
[FONT="] Makes 9 cups[/FONT]