Burgundy Beef Stew

Main Ingredients:

• 2 tablespoons olive oil
• 1 1/4 pounds Hormel® Always Tender® Stew Meat
• 8 ounces sliced fresh mushrooms
• 1 (14.5-ounce) can beef broth
• 5 tablespoons all-purpose flour
• 1 1/2 cups baby-cut carrots
• 1 1/4 cups burgundy wine, divided
• 1 teaspoon ketchup
• 1 teaspoon browning & seasoning sauce for meat, gravy and stew
• 1 bay leaf
• 1/2 teaspoon fines herbes
• 1 (15-ounce) jar pearl onions, drained

Instructions

1. 1

   In large skillet, heat oil over medium-high heat. Add stew meat; cook, stirring frequently, 5 minutes or until no longer pink. Remove beef from skillet.
   

2. 2

   In same skillet, cook mushrooms, stirring frequently, 5 minutes or until tender. Return beef to skillet.

3. 3

   In small bowl, stir together broth and flour until no lumps remain. Pour into skillet. Add carrots, 1 cup wine, the ketchup, browning sauce, bay leaf and fines herbes; bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, 45 minutes.

4. 4

   Add onions and remaining 1/4 cup wine to skillet; cover. Cook 15 minutes. Remove bay leaf before serving.