Lynda brought this dish along with her great homemade bread over when my 13 year old was a newborn and we have enjoyed this recipe ever since. We serve it over rice and like it says lots of French bread.
Beef in Burgundy Sauce
3 pounds lean beef chuck, cut into 1 inch cubes
1- 101/2 ounce can condensed consomme
1 cup V8 juice
1 cup burgundy wine
1/2 cup packed brown sugar
1- 101/2 ounce can condensed onion soup
1/2 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon celery salt
2 bay leaves
3 tablespoons cornstarch
1/3 cup water
Combine all ingredients except cornstarch and water in a large saucepan. Cover and simmer slowly until meat is tender, about 2 hours. Stir occasionally. Remove bay leaves. Combine cornstarch and water; stir mixture into hot stew. Cook until sauce thickens. Serve with lots of French bread.
"Turn to me and have mercy on me, as you always do to those who love your name. Direct my footsteps according to your word; let no sin rule over me."
~Psalm 119:132-133
~Psalm 119:132-133
