Jennifer's Burgundy Beef Stew

Jennifer's Burgundy Beef Stew

20
Jennifer 0

"This is a great comfort food for those cold winter days, and it's great tasting. This is my own recipe. I like to serve it in big pre-warmed soup bowls with salad and French bread."

Ingredients

2 h {{adjustedServings}} servings 472 cals
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Nutrition

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  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
  2. Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
  3. Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
  4. Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.
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Reviews

20
  1. 23 Ratings

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Unbelievable – I forgot to add the garlic AND the onion (busy day today) and Hubs and I agreed it was still “D” good! I’m sure this would have been even better with those additions but quite h...

I was a bit hesitant to try this because I don't like the taste of wines in stews...weird, I know-lol! But I gave it a shot anyway, and I'm so glad I did. It was pretty good the first day, it ...

Followed the recipe, with the exceptions of using merlot instead of burgundy and using fresh thyme instead of dried. The meat needed about one and one-half hours to become tender though, so be ...