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Beef Burgundy Stew

  • Prep Time: 25 Minutes (Total Time: 1 Hour 10 Minutes)
  • Serving Size: 4
  • 1 pound Boneless Beef Chuck Eye Roast, Cut Into One & Half Inches Cubes
  • 3 tablespoons Flour
  • 6 slices OSCAR MAYER Bacon, Cut Into 1 Inch Pieces
  • 1 large Onion, Cut Into Wedges (about One & Half Cups)
  • 3 Carrots, Peeled, Cut Into Half Inch Pieces (about One & Half Cups)
  • 12 small Mushrooms
  • 2 Cloves Garlic, Crushed
  • 1 cup Burgundy Or Other Dry Red Wine
  • 1/2 cup Water
  • 1/4 cup A.1. Original Steak Sauce
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • COAT meat with flour; set aside.

    COOK bacon in Dutch oven on medium heat until crisp, stirring occasionally. Remove bacon with slotted spoon, reserving drippings in pan; set bacon aside to drain.

    BROWN meat, a few pieces at a time, in drippings in pan. Return all of the cooked meat and bacon to pan. Add onion, carrots, mushrooms, garlic, wine and water; mix well. Cover. Reduce heat to low; simmer 25 minutes or until carrots are tender, stirring occasionally. Stir in steak sauce, salt and pepper; cook until heated through, stirring occasionally.

    KRAFT KITCHENS TIPS

    Jazz It Up

    Serve with hot cooked rice.

    RECIPE COURTESY OF KRAFT FOODS