RCI-SP.004.0026.001
Beef Burgundy Stew with Rice Verte
Makes 4 servings
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- lean Beef chuck1 1/2 poundscut into 1-inch cubes
- bottled browning sauce (optional)2 teaspoons
- 2 teaspoons
- 1 14 unit
- 1/2 cup
- 1 unit
- 1 1/2 teaspoons
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- 1 small
- 8 small
- young carrots8 unitpeeled and cut into quarters
- 2 tablespoons
- 1/4 cup
- 1/4 cup
- 2 tablespoons
- hot cooked rice3 cupscooked in beef broth
- 2 tablespoons
- 1 unit
Method
1
Heat vegetable oil in a large heavy-bottomed Dutch oven or stew pot over medium-high heat. Add the beef chuck cubes and brown on all sides until a crust forms, approximately 5–7 minutes; work in batches if necessary to avoid crowding the pan.
2
Stir in the tomato paste (from the 14-ounce can or 2 cups tomatoes), Burgundy wine, beef bouillon cube, salt, basil, garlic salt, ground black pepper, and bay leaf. Add the optional bottled browning sauce if desired for deeper color.
2 minutes
3
Reduce heat to low, cover the pot, and simmer the beef stew until the meat is nearly tender, approximately 50–60 minutes. Stir occasionally to ensure even cooking and prevent sticking.
55 minutes
4
While the beef simmers, melt butter or margarine in a separate skillet over medium heat. Add the finely chopped onion and sauté until softened, about 3–4 minutes; set aside.
5
Add the small white onions and carrot quarters to the simmering stew, then continue simmering until the vegetables are tender and the beef is cooked through, approximately 25–30 minutes longer.
27 minutes
6
In a small bowl, whisk together the cornstarch and water to form a smooth slurry with no lumps. Slowly stir this mixture into the hot stew to thicken the liquid; simmer for 2–3 minutes until the sauce thickens.
3 minutes
7
Season the finished stew to taste with additional salt and ground black pepper as needed. Remove and discard the bay leaf before serving.
8
Prepare the rice vert by cooking the rice in beef broth according to package directions, then stir in the chopped fresh parsley just before serving.
9
Ladle the Beef Burgundy Stew into serving bowls and accompany each portion with a generous spoonful of the parsley-green rice vert on the side or mounded in the center.