Classic Beef Burgundy Stew | CABBI

Ingredients

• 2 pounds beef stew meat, trimmed and cubed
• 1 medium white or yellow onion, diced
• 2 tablespoons olive oil
• ¼ cup butter
• 3 teaspoons coarse black pepper
• Pinch of salt
• 4 tablespoons fresh, chopped garlic, divided
• 1½ quarts beef broth
• 1 quart Burgundy wine
• 2 bay leaves
• 1½ tablespoons Knorrs beef base, divided
• 3 carrots, peeled and julienne sliced
• 1 small bunch celery, julienne sliced
• 3-4 medium white or red potatoes, quartered
• 2 cups mushrooms, sliced
• 2 tablespoons dried parsley
• 2 tablespoons dried basil
• 2 tablespoons cornstarch
• ½ cup water