Beef Burgundy

Makes: 
8 servings
Utensil: 
Saladmaster Food Processor
5 Qt./4.7 L Multi-Purpose Oil Core
small mixing bowl
Rate Recipe: 
Contributed By: 
Karen Petersen
Contributing Recipe Editor

Ingredients

2
pounds
boneless beef chuck roast, cut into 1 ½ inch cubes
(907
g)
3
slices
bacon, cooked and crumbled
10 34
ounces
beef consommé
(320
mL)
1
tablespoon
quick cooking tapioca
(10
g)
12
pound
fresh mushrooms, sliced
(227
g)
2
cups
frozen peas
(268
g)
12
cup
burgundy wine or beef broth
(120
mL)
14
cup
all-purpose flour
(30
g)
23
cup
cold water
(160
mL)
salt and pepper to taste
Directions: 
  1. Preheat MP5 temperature probe to 375°F/190°C. Place beef in MP5. Stir and brown on all sides, approximately 7 minutes. Drain off any grease (can use baster to remove grease).
  2. Add bacon, beef consommé, onions, carrots, celery, tomato paste, garlic, thyme, salt, pepper, bay leaf, Worcestershire sauce and tapioca. Cover and reduce heat on temperature probe to 175°F/80°C and cook for 6 - 8 hours, beef should be extremely tender.
  3. Add mushrooms, peas and wine. If consistency needs to be thickened, combine flour and water in a small bowl and whisk until smooth. Add mixture into MP5. Place temperature probe to 200°F/90°C to let stew simmer and juices thicken for approximately 10 minutes.
  4. Discard bay leaf. Add salt and pepper to taste.
Tips: 
  • Serve over mashed potatoes or noodles.
Nutritional Information per Serving
Calories: 
499
Total Fat: 
34g
Saturated Fat: 
14g
Cholesterol: 
89mg
Sodium: 
551mg
Total Carbs: 
18g
Dietary Fiber: 
4g
Sugar: 
6g
Protein: 
27g

Directions

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