BURGUNDY BEEF STEW RECIPES

Name: Burgundy Beef Stew
Cook time: 1 h
Total time: 3 h
Yield: 6 servings
Ingredients: 4 slices bacon, chopped; One 4- to 5-pound chuck roast, cut into 1 1/2-inch cubesu00A0; Kosher salt and freshly ground black pepper; 1 onion, finely choppedu00A0; 1 stalk celery, finely choppedu00A0; 5 carrots, 1 finely chopped, 4 cut into 1-inch pieces; 2 heaping tablespoons tomato pasteu00A0; 1 tablespoon all-purpose flouru00A0; 6 cloves garlic, finely choppedu00A0; 1 bottle Burgundy wine; 1 pound button mushroomsu00A0; One 14-ounce package frozen pearl onionsu00A0; 3 to 4 cups low-sodium beef brothu00A0; Chopped fresh parsley, for servingu00A0

BURGUNDY BEEF STEW RECIPE | REE DRUMMOND | FOOD NETWORK

Burgundy Beef Stew Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 3 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

4 slices bacon, chopped
One 4- to 5-pound chuck roast, cut into 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 onion, finely chopped
1 stalk celery, finely chopped
5 carrots, 1 finely chopped, 4 cut into 1-inch pieces
2 heaping tablespoons tomato paste
1 tablespoon all-purpose flour
6 cloves garlic, finely chopped
1 bottle Burgundy wine
1 pound button mushrooms
One 14-ounce package frozen pearl onions
3 to 4 cups low-sodium beef broth
Chopped fresh parsley, for serving

Steps:

Preheat the oven to 325 degrees F.
Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.

CLASSIC BEEF BURGUNDY STEW RECIPE - FOOD.COM

Classic Beef Burgundy Stew Recipe - Food.com image

A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate.

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

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

Steps:

Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
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.
Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.

Nutrition Facts : Calories 721.8, FatContent 38.9, SaturatedFatContent 17, CholesterolContent 129.2, SodiumContent 655.8, CarbohydrateContent 36.7, FiberContent 4.1, SugarContent 3.6, ProteinContent 39.2

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