Classic Beef Burgundy Stew

• 4 tablespoons butter or 4 tablespoons margarine
• 5 -6 garlic cloves
• pepper
• 3 lbs stew meat, fat trimmed and cut into bite-size pieces
• 3 cups red Burgundy wine
• 1 tablespoon beef base or 1 tablespoon bouillon
• 3 cups beef consomme or 3 cups beef broth
• 1/2 large onion, cubed
• 2 celery ribs, sliced
• 1 1/2 tablespoons dried parsley
• 2 tablespoons dried basil
• 2 bay leaves
• garlic salt, to taste
• 3 -4 carrots, peeled and sliced diagonally
• 6 red potatoes, peeled and chopped into bite-size pieces
• 5 -6 mushrooms, sliced
• 2 tablespoons cornstarch

1. Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
2. Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
3. Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
4. To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.

butter, garlic, pepper, stew meat, red burgundy wine, beef base, beef, onion, celery, parsley, basil, bay leaves, garlic salt, red potatoes, mushrooms, cornstarch

Taken from www.food.com/recipe/classic-beef-burgundy-stew-207605 (may not work)