Hearty Burgundy Beef Stew
Rich beef stew simmered in red wine with mushrooms and bacon, a classic French comfort dish.
Equipment
- Dutch oven or large pot
- Large skillet
- Measuring cups and spoons
Ingredients
- 2 tbsp. butter
- 1 bay leaf
- 1 bottle 750ml dry red Burgundy wine
- 1 lb. cremini mushrooms quartered
- 1/4 cup all-purpose flour or gluten-free alternative
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 2 cups beef broth
- 2 tbsp. tomato paste
- 3 lbs. beef chuck cut into 1-inch cubes
- 4 oz. bacon diced
- Salt and pepper to taste
- 1 tbsp. dried thyme
- Optional: pearl onions
Instructions
- Season the beef cubes with salt and pepper, then dredge in flour.
- In a Dutch oven or large pot, cook the bacon over medium heat until crispy.
- Remove bacon and set aside, leaving the rendered fat in the pot.
- Sear the beef cubes in batches until browned on all sides.
- Remove and set aside.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Add the garlic and mushrooms and cook for another 3-5 minutes.
- Pour in the red wine, beef broth, tomato paste, thyme, and bay leaf.
- Return the beef and bacon to the pot.
- Bring to a simmer, then reduce heat, cover, and simmer for 2.
- 5-3 hours, or until the beef is tender.
Optional: In a separate pan, melt butter and add pearl onions, cook until browned.
- Add to stew during the last half hour of cooking.
- Remove the bay leaf.
- Thicken sauce if desired.
- Serve hot.
Notes & Wine Advice
Serving Tip:
Serve over mashed potatoes, egg noodles, or crusty bread.Wine Advice:
A red Burgundy or a Pinot Noir.Nutrition values
Calories: 550 kcal | Carbohydrates: 20 g | Protein: 45 g | Fat: 30 g | Sugar: 5 g