Beef Burgundy Stew
2 lbs. beef or bison chuck roast, cut into 1-inch cubes
3 medium carrots, sliced
2 medium-to-small white turnips, peeled and diced
1 rutabaga, peeled and diced
2 parsnips, peeled and sliced
4-5 medium potatoes, diced
1 cup beef stock or water
1 cup full-bodied dry red wine (Check to see what Black Bear Farm Winery in Port Crane has to offer)
2 bay leaves
3 cloves garlic, minced
1 ½ tsp. salt
¾ tsp. pepper
1 tsp. thyme
3 tbs. flour
¼ cup water
Brown beef and garlic in a small amount of oil over medium heat. Add remaining ingredients except flour and water. Simmer on low for 2 to 2 ½ hours. Adjust liquid to taste by adding more wine or stock. Mix flour and water, drizzle into stew and continue simmering until thickened.
Recipe from TomLibous.com
