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Stove-Top Beef Burgundy

  • Serves: 4 to 6
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

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  1. Sprinkle beef with salt and pepper. Melt 1 Tbsp butter in a Dutch oven over medium heat. Add beef and sauté until brown on all sides, about 3 minutes. Transfer beef to plate.
  2. Melt remaining 1 Tbsp butter in same pan over medium heat. Add mushrooms and onions. sauté until vegetables soften, about 5 minutes.
  3. Return beef and any accumulated juices, carrots, thyme, wine and broth to pan; bring to a boil, reduce heat, cover and simmer for 45 minutes, or until meat and carrots are tender.
  4. Remove cover; increase heat and boil until broth is slightly thickened. Season stew to taste with salt and pepper.

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