Beef Bourguignonne For A Crowd
Posted in response to request. This is a hearty, low sodium version of a classical stew. The recipe is from a medical center in san francisco.
Steps
Dry meat cubes well and coat with paprika.
In a large , heavy pot , heat oil and brown meat.
Mix together flour , marjoram or basil , thyme , and pepper and sprinkle over meat.
Continue to brown for 10 minutes more.
In another pot , cook onions , carrots , and celery in a little of the salt-free broth or water.
Add vegetables to the meat with ginger root , garlic , bay leaves , wine , remaining water or broth , and soy sauce.
Simmer for 2 1 / 2-3 hours or until beef is tender fifteen minutes before stew is done , add sliced mushrooms cook noodles and drain.
Serve a no.
6 dipper of stew over 1 cup of noodles.
Garnish with parsley.
Ingredients
lean beef, paprika, oil, flour, marjoram, thyme, pepper, onions, carrots, celery, water, fresh gingerroot, garlic, bay leaves, burgundy wine, reduced-sodium soy sauce, fresh mushrooms, noodles, parsley