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Burgundy Beef Stew
Recipe by: Charles dale
Serves 6

Ingredients:
2 lbs lean beef stew meat, cut into 1-inch cubes
Salt and pepper to taste
2 Tbsp olive oil
3 Tbsp all-purpose flour
½ bottle red wine (pinot noir or Beaujolais)
3 cups DK Beef Stock in a Box
2 branches fresh rosemary
½ lb carrots, peeled and cut into large rings
½ lb pearl onions, peeled
½ lb whole small button mushrooms, washed
6 garlic cloves, rough chopped
1 lb new potatoes (or baby creamers)

Method:
Preheat a large, wide stockpot over medium high heat. Season the beef liberally with salt and pepper. Add the olive oil to the pot, and add half the meat, spreading it out so that it browns evenly, stirring occasionally. Remove the meat and add the other half, adding more oil if necessary. When the second batch of meat is browned, add the flour and the first batch of meat, and stir to coat evenly. Immediately add the red wine and bring to a boil.

Add the DK beef stock along with the rest of the ingredients, and bring to a boil. Cover with a lid or aluminum foil, and place in a 325 degree oven for 2 hours. Remove from the oven and check the seasoning. Serve over rice, broad noodles, or as is with a crusty loaf of bread.

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