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