Best Jennifers Burgundy Beef Stew Recipes

JENNIFER'S BURGUNDY BEEF STEW

Jennifer's Burgundy Beef Stew image

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.

Provided by Jennifer

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h

Yield 4

Number Of Ingredients 16

Ingredients

1 slice bacon
1 tablespoon olive oil
¼ cup all-purpose flour
1 ½ pounds London broil-cut beef, cut into chunks
2 cups low-sodium beef stock
1 cup Burgundy wine
4 carrots, cut into chunks
1 pound potatoes, cut into chunks
½ pound mushrooms, sliced
2 garlic cloves, minced
1 onion, cut into chunks
1 teaspoon dried marjoram
¾ teaspoon ground thyme
½ teaspoon seasoned salt
⅛ teaspoon salt
1 pinch ground black pepper, or to taste

Steps:

Cook 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.

Nutrition Facts : Calories 472 calories, Carbohydrate 43.3 g, Cholesterol 55.2 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.9 g, SaturatedFat 5.2 g, Sodium 394.6 mg, Sugar 9.1 g

CLASSIC BEEF BURGUNDY STEW

Classic Beef Burgundy Stew 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.

Provided by cookiedog

Categories Stew

Time 2h45m

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.