Jennifer's Burgundy Beef Stew

Jennifer's Burgundy Beef Stew

18 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h 40 m
  • Ready In

    2 h
Jennifer
Recipe by  Jennifer

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (18)

Rate This Recipe
naples34102
22

naples34102

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 honestly, I don’t see how! Other than using fresh herbs rather than dried (the fresh equivalent is 3:1 and I substituted oregano for the marjoram) and forgetting the onion and garlic I followed the recipe as written and it was simple perfection. Rich, savory, flavorful, neither too thin nor too thick. We cleaned up every bit of this and Hubs has requested a repeat soon. The only thing I’ll do differently next time is to be sure to follow the recipe more closely and not forget the onion and the garlic. I’m sure it will take this “A” recipe to “A+.”

LisaW
9

LisaW

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 was even better the second day. By the third day, it really was heavenly. It didn't last longer than that, as we were each trying to get the last bowl without the other noticing. I doubled the recipe, which is why it lasted so long. I tried to follow the recipe as close as possible. I couldn't find low sodium beef broth, so I used regular. I also only used half the amount of mushrooms. I cut the meat slightly smaller than is in most stews, to spread it out a bit more. I can't say how well it freezes. That was my intention when I doubled the recipe. Unfortunately, it was just too good to stop eating. I'll be making it again this afternoon. Can't wait! EDITED TO ADD...it took much longer than the suggested cooking time. I added in the carrots after cooking the meat and broth for 30 minutes. I added the remaining ingredients and spices after cooking for the suggested cooking time of 1hour. Then cooked another 40 or so minutes.

stephoney
6

stephoney

This was delicious! I sautéed half the onion and two cloves of garlic with the meat. Then, added more garlic and the rest of the onion at the end like the recipe suggests. Otherwise I followed the recipe to the letter. It was very simple and tasty. Even my finicky 13 year old ate it... and that's saying something! I didn't have any trouble with the thickness. I don't like watery stew, this was just thick enough, kind of the consistency of gravy. I will definitely make this again!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 472 cal
  • 24%
  • Fat
  • 15.1 g
  • 23%
  • Carbs
  • 43.3 g
  • 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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