October 3, 2011

Oven Beef Burgundy

Oven-baked Meat Dishes

25 mins.

1 minutes

“Tender beef sirloin, baby carrots, pearl onionsand mushrooms are all simmered in adistinctive burgundy wine sauce.”

1
Preheat oven to 375°F. Cut the beef into 3/4-inch cubes. Heat the oil in a Dutch oven over medium-high heat. Add the beef. Cook until browned on both sides.
2
Sprinkle the beef with the garlic salt and pepper. Toss lightly to coat. Stir in the broth, wine, thyme and marjoram. Bring to a boil.
3
Remove from heat. Cover tightly and bake for 45 minutes. Add the onions and carrots. Cover and bake for 45 minutes. Add the mushrooms. Cover and bake until the meat and vegetables are tender, about 25 minutes longer.
4
Return the pot to the stove top. Combine 1 tbsp. cold water and the cornstarch in a small bowl until smooth. Slowly stir the cornstarch mixture into the beef mixture. Cook and stir until slightly thickened, about 2 minutes. Spoon onto serving plates and sprinkle with fresh parsley.

Spoon this flavorful stew over mashed potatoes and serve with warm dinner rolls. Finish the meal with chocolate cake.

• If you would like to eliminate the alcohol in this recipe, sparkling cider is a good non-alcoholic substitute for the burgundy wine.

Main menu