BEEF STEW W/ BURGUNDY PEPPERCORN
ACTIVE TIME:
COOK TIME:
SERVES:
30 mins
2 hours
6
Ingredients:
1/2 lbs Boneless Chuck, cut into 1 1/2 inch cubes. Remove any excess fat and grizzle
2 TBL Butter
1 TBL Olive oil
Salt and Pepper to taste
1 lrg Turnip, cut into 1 inch cubes
1 lb Carrots, cut into 1 inch pieces
1 lb Small white onions, peeled
2-3 Jars La Maison Burgundy Peppercorn Sauce
How to Prepare:
- Heat butter and oil in skillet until butter begins to brown.
- Add beef, salt and pepper to taste and brown on all sides. Transfer to oven casserole or slow cooker.
- Add turnip, carrots and onions and toss with browned meat.
- Cover stew with Burgundy Peppercorn Sauce and cook on medium-low for approximately one hour until beef is tender.
- If gravy/sauce needs thickening, add flour/water mixture to bubbling sauce to thicken.
- Serve over egg noodles or with mashed potatoes.