Beef Burgundy Stew
- 1/4 cup plus 1 tablespoon vegetable oil
- 4 pounds lean beef round, cut into 1-inch cubes
- 5 medium carrots, peeled and cut into 1/2-inch cubes
- 4 onions (about 2 pounds), sliced
- 4 cloves garlic
- 1 bay leaf
- 4 cups canned tomatoes, drained
- 1 bottle (750 ml) Burgundy, Cabernet or Pinot Noir
- 2 cups beef stock or broth
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds assorted mushrooms, such as white button, cremini or portobello, cleaned and trimmed
- 1/4 cup all-purpose flour
- Heat 1/4 cup oil in large Dutch oven over medium-high heat. Working in batches,
add beef and sauté until well browned, 8 to 10 minutes per batch.
- Remove meat to platter.
- Add carrots and onions to pot; sauté 5 to 6 minutes.
- Add garlic; sauté 30 seconds.
- Return meat to pot. Add the bay leaf and tomatoes, breaking up tomatoes
with wooden spoon. Stir in wine and beef stock; cover and simmer 1 1/2 hours or until the beef is tender.
- Uncover; simmer for 1/2 hour.
- Season with the salt and pepper. Cool and refrigerate, or freeze, tightly covered.
- To serve: If the stew has been frozen, let thaw. Depending on the size of the
mushrooms, leave whole or cut into quarters or halves. Heat remaining tablespoon oil in a large skillet. Add mushrooms; sauté until
softened and browned, 8 to 10 minutes. Stir into stew in pot. Remove a little liquid from pot to bowl. Stir in flour to make paste. Stir
in a little more liquid from the pot to thin out the paste a bit. Stir the flour mixture into the stew. Gently reheat the stew over very low
heat, stirring, until simmering and stew is slightly thickened. Remove bay leaf. Serve over noodles, boiled or mashed potatoes or rice.
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