Beef Burgundy Stew
Recipe: #26016
April 30, 2017
Categories: Stewing Beef, Carrot, Onions, French, Sunday Dinner Gluten-Free, No Eggs, Non-Dairy, Sugar-Free, Wine, Kosher Meat, Beef Dinner, more
"This is one of those dishes that I love to make in the fall and winter. The house smells wonderful and for some reason, I just love things that cook for a long time......I think the tempting smell just makes me hungrier! The meat marinates in the wine for 1 hour....you can chop your veggies while that is happening. I like this served over mashed potatoes with some yummy crispy bread."
Ingredients
Nutritional
- Serving Size: 1 (601.2 g)
- Calories 1128.8
- Total Fat - 92.8 g
- Saturated Fat - 44.7 g
- Cholesterol - 726.3 mg
- Sodium - 1570.9 mg
- Total Carbohydrate - 13 g
- Dietary Fiber - 2.8 g
- Sugars - 4.8 g
- Protein - 52.9 g
- Calcium - 1699.6 mg
- Iron - 20.4 mg
- Vitamin C - 8.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place the meat and wine in a medium bowl; chill for 1 hour.
Step 2
Remove the meat using a slotted spoon; reserve the wine in a small saucepan. Pat the beef dry with paper towels.
Step 3
Cook the reserved wine over medium-high heat, stirring occasionally, stirring occasionally, 15 minutes or until reduced to 1 cup.
Step 4
Melt the butter with the oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides.
Step 5
Add the onion and the next 3 ingredients and cook, stirring often, 15 minutes or until the vegetables and meat are cooked.
Step 6
Sprinkle flour over the meat mixture and cook 1 minute, stirring constantly. Stir in the reduced wine, salt, pepper, and 1/4 cup beef stock. Cover and reduce heat to low; simmer, stirring occasionally, for 2 hours, adding up to 1/2 cup beef stock as needed.
Tips
No special items needed.