Burgundy Beef Stew Recipe - by egourmetstore

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Burgundy Beef Stew

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :0:3
Cals/Serving    :437

Ingrediants

1 pound boneless beef chuck -- cut into 1 1/2 ? 1 1/2 ? 1/2-inch pieces
3 tablespoons all-purpose flour -- divided
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
4 medium carrots -- sliced 1/2-inch thick
8 small onions
1/2 cup Burgundy wine
1 tablespoon catsup
1 clove garlic -- crushed
1/4 teaspoon dried marjoram leaves -- crushed
1/8 teaspoon dried thyme leaves -- crushed
4 ounces mushrooms -- halved
2 tablespoons water
2 tablespoons fresh parsley -- chopped

Preparation

Trim excess fat from beef chuck. Combine 2 tablespoons flour, salt and pepper; dredge beef. Place beef and oil in 11 3/4 ? 7 1/2-inch microwave-safe baking dish. Cover and microwave at MEDIUM-LOW or 30 percent power 20 minutes, stirring after 10 minutes. Add carrots and onions. Combine wine, catsup, garlic, marjoram and thyme; pour over beef and vegetables, stirring to combine. Cover and continue to microwave at MEDIUM-LOW 45 minutes, stirring every 15 minutes. Add mushrooms and continue to microwave at MEDIUM-LOW 15 to 25 minutes or until beef and vegetables are tender. Combine remaining 1 tablespoon flour and water; stir into beef and vegetables. Sprinkle with parsley. Cover and microwave at MEDIUM-LOW 3 minutes, stirring after 1 1/2 minutes.