Beef Burgundy


2 lbs. - Beef Stew Meat
1 lb. Carrots (sliced)
2 - Large, Diced Onions
12 - Button Mushrooms
4 oz. - Red Wine
4 oz. - Flour
2 oz. - Worcestershire Sauce
32 oz. - Beef Stock
Salt & Pepper to Taste
  1. Dust meat with flour and brown in a hot skillet
  2. Add all vegetables and saute
  3. Add red wine and reduce for 2 minutes
  4. Add beef stock and worcestershire sauce
  5. Bring to a boil
  6. Reduce heat and simmer until meat is tender
  7. Make roux in a separate pan with flour and butter
  8. Cook well
  9. When meat is tender, add cool roux to pot
  10. Cook 5 minutes after thickened
Season with salt, pepper, and garlic powder.

John's Meat Market

389 Park Avenue • Scotch Plains, NJ 07076
• 908-322-7126 •
www.JohnsMarket.com