Beef Burgundy Stew

Yield : Makes 4 to 6 servings


Total Time : 3 Hours, 45 Minutes



Ingredients :


3 pounds beef stew meat

2 cups red wine

2 tablespoons butter

2 tablespoons olive oil

1 yellow onion, coarsely chopped

2 large carrots, sliced

3 garlic cloves, chopped

2 teaspoons chopped fresh thyme

1 tablespoon all-purpose flour

2 teaspoons table salt

1 teaspoon freshly ground black pepper

1/4 to 1/2 cup beef broth


Preparation :


Place meat and wine in a medium bowl; chill 1 hour. Remove meat using a slotted spoon; reserve wine in a small saucepan. Pat meat dry with paper towels.
Cook reserved wine over medium-high heat, stirring occasionally, 15 minutes or until reduced to 1 cup.
Melt butter with oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides. Add onion and next 3 ingredients, and cook, stirring often, 15 minutes or until vegetables and meat are cooked. Sprinkle flour over meat mixture, and cook, stirring constantly, 1 minute. Stir in reduced wine, salt, pepper, and 1/4 cup beef broth. Cover and reduce heat to low; simmer, stirring occasionally, 2 hours, adding up to 1/2 cup beef broth if needed.



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