| | Burgundy Beef Stew 1 pound boneless beef chuck, cut into 1 1/2 × 1 1/2 × 1/2-inch pieces
3 tablespoons of all-purpose flour, divided
1 teaspoon of salt
1/8 teaspoon of pepper
1 tablespoon of vegetable oil
4 medium carrots, sliced 1/2-inch thick
8 small onions
1/2 cup of Burgundy wine
1 tablespoon of catsup
1 clove garlic, crushed
1/4 teaspoon of dried marjoram leaves, crushed
1/8 teaspoon of dried thyme leaves, crushed
4 ounces of mushrooms, halved
2 tablespoons of water
2 tablespoons of fresh parsley, chopped |
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Trim excess fat from beef chuck. Combine 2 tablespoons flour, salt and pepper; dredge beef. Place beef and oil in 11 3/4 × 7 1/2-inch microwave-safe baking dish. Cover and microwave at MEDIUM-LOW or 30 percent power 20 minutes, stirring after 10 minutes. Add carrots and onions. Combine wine, catsup, garlic, marjoram and thyme; pour over beef and vegetables, stirring to combine. Cover and continue to microwave at MEDIUM-LOW 45 minutes, stirring every 15 minutes. Add mushrooms and continue to microwave at MEDIUM-LOW 15 to 25 minutes or until beef and vegetables are tender. Combine remaining 1 tablespoon flour and water; stir into beef and vegetables. Sprinkle with parsley. Cover and microwave at MEDIUM-LOW 3 minutes, stirring after 1 1/2 minutes. |
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