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Beef Bourguignonne with Mushroom and Carrots

  • Serves: 8
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

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  1. Combine marjoram and pepper; sprinkle over beef.
  2. Heat oil in a large pot or Dutch oven over medium heat. Brown beef, half a batch at a time, about 10 minutes. Pour off drippings.
  3. Add broth, wine and garlic, stirring to combine. Reduce heat, cover tightly and simmer 1 hour.
  4. Add carrots and continue cooking, covered, for 30 minutes.
  5. Add mushrooms and onions; continue cooking, covered, 30 minutes more.
  6. Combine water and cornstarch; gradually stir into stew. Cook, uncovered, stirring occasionally, until thickened, about 10 minutes.

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