OVEN BEEF BURGUNDY

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Oven Beef Burgundy image

This is from the LA Times Cookbook. It's one of those winter comfort foods. I have always made it in the oven, but I don't see why you couldn't use a crockpot instead. Enjoy!

Provided by Barb Witherspoon

Categories     Stew

Time P3DT15m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons soy sauce
2 tablespoons flour
2 lbs beef round steak, cut into 1 1/2 inch cubes
4 medium carrots, peeled and cut into chunks
2 large onions, sliced
1 cup thinly sliced celery
1 clove garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon ground marjoram
1/4 teaspoon ground thyme
1 cup dry red wine
1 cup sliced mushrooms

Steps:

  • Blend soy sauce and flour in a 2 1/2-3 quart baking dish.
  • Add beef to soy sauce mixture and toss to coat meat.
  • Add carrots, onion, celery, garlic, pepper, marjoram, thyme, and wine to meat.
  • Stir gently to mix.
  • Cover tightly and bake at 325 degrees for one hour.
  • Add mushrooms, stir gently, and bake 1 1/2-2 hours longer, or until meat and vegetables are tender.
  • Serve with rice, noodles, or potatoes.

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