Jennifer's Burgundy Beef Stew
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Recipe Summary Jennifer's Burgundy Beef Stew
This is a great comfort food for those cold winter days, and it's great tasting. This is my own recipe. I like to serve it in big pre-warmed soup bowls with salad and French bread.Ingredients | Burgundy Style1 slice bacon1 tablespoon olive oil¼ cup all-purpose flour1 ½ pounds London broil-cut beef, cut into chunks2 cups low-sodium beef stock1 cup Burgundy wine4 carrots, cut into chunks1 pound potatoes, cut into chunks½ pound mushrooms, sliced2 garlic cloves, minced1 onion, cut into chunks1 teaspoon dried marjoram¾ teaspoon ground thyme½ teaspoon seasoned salt⅛ teaspoon salt1 pinch ground black pepper, or to tasteDirectionsCook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.Info | Burgundy Styleprep:
20 mins
cook:
1 hr 40 mins
total:
2 hrs
Servings:
4
Yield:
4 servings
TAG : Jennifer's Burgundy Beef StewSoups, Stews and Chili Recipes, Stews, Beef,
