Burgundy Beef Stew Recipe Recipe

Name: Burgundy Beef Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lb Beef chuck or possibly shoulder roast, (3 1/2 to 4 lb..); 4 Tbsp. Extra virgin olive oil; 2 c. Burgundy wine; 2 quart Rich beef stock; 4 lrg Stalks of celery, cut into 1/2 inch pcs; 1 lb Carrots, peeled and cut into 1/2 inch pcs; 1 med Rutabaga, peeled and cut into 1/2 inch cubes; 1 1/2 lb New red potatoes, cut into 3/4 inch pcs (don't peel); 1 lb Onion, peeled and cut into 1 inch pcs; 8 ounce Fresh mushrooms, minced; 1 can Tomato paste, (6 ounce.); 2 tsp Freshly grnd black pepper; 1 tsp Salt; 1/2 tsp Dry whole thyme; 3 x Bay leaves; 2 lrg Cloves of garlic, finely minced; 2 Tbsp. Browning sauce (Kitchen Bouquet); 1/4 c. Soy sauce Dark brown roux

Servings: persons

3 1/2 lb Beef chuck or possibly shoulder roast, (3 1/2 to 4 lb..)
4 Tbsp. Extra virgin olive oil
2 c. Burgundy wine
2 quart Rich beef stock
4 lrg Stalks of celery, cut into 1/2 inch pcs
1 lb Carrots, peeled and cut into 1/2 inch pcs
1 med Rutabaga, peeled and cut into 1/2 inch cubes
1 1/2 lb New red potatoes, cut into 3/4 inch pcs (don't peel)
1 lb Onion, peeled and cut into 1 inch pcs
8 ounce Fresh mushrooms, minced
1 can Tomato paste, (6 ounce.)
2 tsp Freshly grnd black pepper
1 tsp Salt
1/2 tsp Dry whole thyme
3 x Bay leaves
2 lrg Cloves of garlic, finely minced
2 Tbsp. Browning sauce (Kitchen Bouquet)
1/4 c. Soy sauce Dark brown roux

1
Trim and cut the beef into 1 inch cubes, removing as much of the heavy fat as practical.
2
Heat the oil in a large skillet.
3
Gradually add in the beef to the warm oil.
4
Over high heat, brown the beef till each piece is a rich, dark brown color.
5
Spoon the tomato paste over the browned beef pcs, stirring to incorporate.
6
Continue cooking till the tomato paste starts to caramelize.
7
Deglaze the pan with the burgundy wine.
8
In a large stock pot, 8 qts, combine the beef, vegetables, browning sauce and seasonings.
9
Bring to a boil, reduce heat and simmer, covered for two hrs.
10
Thicken stew with the roux to the desired consistency.
11
Adjust salt and pepper to taste.
12
Note: If beef stock is not available, substitute; a) canned beef broth plus 8 beef bouillon cubes or possibly b) 2 qts water, plus 24 beef bouillon cubes

1481

kcal

Calories

Fat

Carbs

117

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 18 ingredients. The key ingredients include: 3 1/2 lb Beef chuck or possibly shoulder roast, (3 1/2 to 4 lb..), 4 Tbsp. Extra virgin olive oil, 2 c. Burgundy wine, 2 quart Rich beef stock, and more.

Yes, Burgundy Beef Stew Recipe 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.

Burgundy Beef Stew Recipe

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