Burgundy Beef Stew

  • Servings: 6-8
  • Rating:


  • 1/3 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 2 pounds boneless beef chuck, cut into 1-1/2-inch pieces
  • 2 tablespoons vegetable oil
  • 1-1/4 cups burgundy wine
  • 1/3 cup Kikkoman Soy Sauce
  • 1 bay leaf
  • 1-1/2 teaspoons dried thyme leaves, crumbled
  • 1 pound carrots, cut into 1-inch pieces
  • 1 pound small boiling onions
  • 3/4 pound fresh mushrooms
  • 2/3 cup coarsely chopped fresh parsley
  • Hot cooked egg noodles


Combine flour and garlic powder in small bowl; divide mixture in half. Coat beef with one-half of flour mixture.

Brown beef in hot oil in Dutch oven or large, heavy saucepan.

Pour in 2/3 cup water and next 4 ingredients. Cover pan; bring to boil. Reduce heat; simmer 1 hour and 10 minutes.

Add carrots, onions and mushrooms; cover and simmer 30 minutes.

Meanwhile, blend remaining flour mixture and 1/2 cup water.

Stir into meat mixture; return to boil and cook until slightly thickened.

Discard bay leaf. Stir in parsley; serve over noodles.