Burgundy Beef Stew

Trim and cut the beef into 1 inch cubes, removing as much of the heavy fat as practical. Heat the oil in a large skillet. Gradually add the beef to the hot oil. Over high heat, brown the beef until each piece is a rich, dark brown color. Spoon the tomato paste over the browned beef pieces, stirring to incorporate. Continue cooking until the tomato paste starts to caramelize. Deglaze the pan with the burgundy wine. In a large stock pot, 8 quarts, combine the beef, vegetables, browning sauce and seasonings. Bring to a boil, reduce heat and simmer, covered for two hours. Thicken stew with the roux to the desired consistency. Adjust salt and pepper to taste. Note: If beef stock is not available, substitute; a) canned beef broth plus 8 beef bouillon cubes or b) 2 quarts water, plus 24 beef bouillon cubes Recipe By : Loren Fumich Posted to MasterCook Digest V1 #177 Date: Tue, 15 Oct 1996 15:13:01 -0500 From: "Loren Fumich" <lorenf@memphisonline.com>