1 (12 oz) pckg. mushrooms, quartered, halved if small
1 cup diced green bell pepper
1 (14 oz.) can diced tomatoes
1 (14 oz.) can fat-free, reduced sodium beef broth
1.5 cups dry red wine
2 garlic cloves, minced
2 TBLS. tomato paste
1 bay leaf
1/2 tsp. dried thyme leaves
1/2 tsp. coarse salt
1/4 tsp. coarsely ground black pepper
3 TBLS. all-purpose flour
2 TBLS. butter, softened
Chopped fresh flat-leaf parsley
Instructions
Heat oil in a large Dutch oven over medium-high
heat. Add beef in batches and cook until brown on
all sides. Remove to a plate.
Add onion, carrot, mushrooms and green pepper to
pan; cook, stirring occasionally, until onion is
lightly browned, about 5 minutes.
Return beef and any juices to pan. Add tomatoes,
broth, wine, garlic, tomato paste, bay leaf, thyme,
salt and pepper.
Cover and bring to a simmer. Cook until beef is
tender, about 1.5 hours. Discard bay leaf.
Combine flour and butter in a small bowl. Stir with
fork until mixture becomes a paste. Ladle about 1/2
cup pan juices into flour mixture.
Whisk until very smooth. Add mixture to pan. Stir
well.
Serving
Suggestions
To serve, ladle into soup plates and sprinkle with parsley.
Originally Submitted
1/11/2016
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