Beef Burgundy Stew Recipe

Name: Beef Burgundy Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. oil; 1 c. raw bacon, chopped; 3 lb. lean beef, cut into medium pieces; 1 Tbsp. salt; 1/4 tsp. pepper; 12 to 15 small onions; 6 medium carrots, cut in pieces; 2 shallots, chopped; 1 clove garlic, crushed; 2 Tbsp. flour; 1 pt. red burgundy wine; 1 c. beef stock (condensed beef broth works well); 3 sprigs parsley, finely chopped; 2 stalks celery, halved; 1 bay leaf; pinch of ground thyme; 1/2 lb. small fresh mushrooms; 2 Tbsp. butter; 1 tsp. lemon juice; 1/8 tsp. salt; dash of pepper

Servings: persons

1 Tbsp. oil
1 c. raw bacon, chopped
3 lb. lean beef, cut into medium pieces
1 Tbsp. salt
1/4 tsp. pepper
12 to 15 small onions
6 medium carrots, cut in pieces
2 shallots, chopped
1 clove garlic, crushed
2 Tbsp. flour
1 pt. red burgundy wine
1 c. beef stock (condensed beef broth works well)
3 sprigs parsley, finely chopped
2 stalks celery, halved
1 bay leaf
pinch of ground thyme
1/2 lb. small fresh mushrooms
2 Tbsp. butter
1 tsp. lemon juice
1/8 tsp. salt
dash of pepper

1
Preheat oven to 350u00b0.
2
In a large pan, heat the oil; add the bacon and saute until golden brown.
3
Remove from pan and set aside.
4
Season the 3 pounds of beef with 1 tablespoon salt and 1/4 teaspoon pepper.
5
Saute the beef, onions and carrots until golden brown.
6
Drain off the fat and add the shallots, garlic and the flour.
7
Mix well and allow to stand in the oven for a few minutes until the flour becomes golden brown.
8
Remove pan from oven and add the burgundy and the beef stock.
9
Be sure that the meat is covered by the liquid.
10
Add the parsley, celery pieces, the bay leaf and the thyme to the pot; bring to a boil and then cook over low heat for 2 hours or until meat is well done.
11
If the sauce is too thick, you may add a little stock to thin it out.
12
While all this is going on, saute the mushrooms in the butter on high heat for 3 minutes, then add lemon juice, salt and pepper.
13
Cook for 2 more minutes and add to beef.
14
When the beef is ready, remove the bay leaf and the 4 pieces of celery before serving.
15
Serve with boiled potatoes or noodles.

1482

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 Tbsp. oil, 1 c. raw bacon, chopped, 3 lb. lean beef, cut into medium pieces, 1 Tbsp. salt, and more.

Yes, Beef Burgundy Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Burgundy Stew

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