Burgundy Beef Stew

Ok, a bit of beef stew is not so bad in the summer is it? Especially when trying to stretch the budget. This one is from my Great Grandmother’s files.

1 1/2 lbs cubed stew beef
Dredge in 2 TBS flour and pepper and salt (to taste)
Brown in 2 tbs. cooking oil
1 can beef broth or consomme
1/3 cup burgundy wine
1 cup celery cut fine
Cover and cook 1 hour
Add 1 small can mushrooms
6 onions
6 potatoes (medium)
8 carrots
Cook slowly until vegetables are tender.
Serves 4 to 6.

Comments

  1. Love it — but summer is coming (finally). What do we do for summer meals when it’s too hot to cook but a family of five still needs to eat?

  2. I tend to do a lot of cooking ahead, so I don’t have to cook during the week. If I boil all the pasta/rice for the week and prep various meals on Sunday, the kitchen only gets hot once. That plus the inspiration of not having to cook all week gets me through it.

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