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I think you mean boneless beef. Burgundy is a well-known region of France, known for its traditional "boeuf bourguignon" and your recipe must be an American variant. In Burgundy you would always use fresh ingredients, and this means fresh garlic, never a powder, which has none of the authentic taste. Peel the cloves of garlic (2 to 3 for this recipe) and crush using the flat blade of a large kitchen knife. Add when you are browning the meat and leave in the "stew" for the duration. Bon appetit!
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Instructions
Combine flour and garlic powder in a small bowl. Divide mixture in half and coat the beef with half the mixture. Brown the beef in a Dutch oven until brown. Pour in 2/3 cup water and the next 4 ingredients. Cover the pot and bring to a boil. Reduce the heat and simmer for 1 hour and 10 minutes.
Add the carrots, onions and mushrooms; cover and simmer for 30 more minutes. Blend the rest of the flour mixture and 1/2 cup water. Stir it into the meat mixture, return to a boil and cook until slightly thickened. Discard the bay leaf and stir in the chopped parsley. We served it over cooked egg noodles.
Author's Comments
We did a another "STEW NIGHT" at the diner and this was a big hit out of eight stews that were made. It was real good but I did not make it. My new second cook Jack made it. THANKS JACK!
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