Sorensen’s Classic Beef Burgundy Stew
(Serves 6 to 8 people)
2 pounds stew meat, trim and cut to bite-size
2 tablespoons fresh garlic, chopped
2 tablespoons olive oil
2 tablespoons coarse black pepper
2 tablespoons butter
2 bay leaves
5 cups beef consommé
2 tablespoons dry parsley
3 cups burgundy wine
2 tablespoons dry basil
1 medium yellow or white onion (cut into about ¾-inch cubes)
½ teaspoon cornstarch
3 medium red potatoes
½ cup water (cut into about ¾-inch cubes)
1 tablespoon Knorr beef base (optional)
3 carrots, cut crosswise
1 pinch salt or to taste
1 small bunch of celery, cut crosswise (about ¼-inch angle slices)
3 cups sliced mushrooms
In a medium fry pan, over medium-high heat, combine olive oil and melt butter. Add stew meat, 1 tablespoon black pepper, 1 tablespoon garlic, pinch of salt, and sauté until nicely browned.
Combine beef consommé and wine in a large stew pot. Add bay leaves, onions, and potatoes. Bring to a boil. Add celery and carrots. Then slowly add the cooked stew meat to the pot. Turn down heat and simmer until the vegetables are tender. Add the remaining ingredients. Cook about 20 minutes on a low boil. Add Knorr beef base to taste, stir to blend.
Combine cornstarch and water and stir until smooth. Add mixture slowly to stew while stirring. Simmer about 5 minutes. Serve hot with warmed rustic-style French bread and fresh green salad with simple vinaigrette. Enjoy!
