Friday, January 6, 2012

Beef Burgundy Zucchini Stew Recipe

One of my favorite wines to use to marinate is Burgundy. I used a lean cut of meat London broil, cut it up, then add spices and wine to marinate overnight. This recipe is easy, feeds alot of people and they will be asking for this again. The vegetables take on the flavors and the sauce is just perfect for sopping up with a hunk of Italian bread...  I always think of Julia Childs when cooking with burgundy wine... what an inspiration and amazing cook, oh yes, I sip it while cooking too ( after all isn't that the best part?)

I envy the butter she ate and stayed so healthy, amazing woman!

2 pounds of London Broil beef cut into cubes or stew meat of choice
1 cup Burgundy wine
3 tablespoon olive oil
Salt, pepper, oregano, parsley

In a large plastic covered bowl, add the wine to the bowl then cubes of beef add a few shakes of salt, pepper and shake all spices over the meat to coat. Refrigerate overnight.

Next day prepare your vegetables:
3 zucchini washed and cut into chunks
3 peeled white potatoes cut into slices of cubes
1/2 cup carrots
2 cups fresh, canned or frozen green cut beans or peas
1 cup mushrooms (optional)
1 - 28 ounce can or whole Tomatoes put through the food processor until slightly chunky
1 small can tomato paste
1/2 cup water
4 cloves minced garlic
1/2 teaspoon each basil, garlic powder, parsley
salt and pepper to taste
pinch of cayenne pepper

When ready to start cooking drain meat into another bowl reserving the juices.
In a large dutch oven saucepan add two teaspoons of olive oil, place beef in the pan and brown ( have a cover handy if it's starts to spatter from the wine). Add garlic being careful not to brown it, as it will get bitter. Saute for a few minutes. Add the tomatoes,  paste, water, reserved wine and the spices. Simmer 1/2 hour, then add all the vegetables you plan on using. Simmer on low for 2 1/2 hours or until sauce is thick. If it gets too thick add more water or wine.  Serve with thick hard crust Italian bread.

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