Jennifer’s Burgundy Beef Stew
This dish is perfect for warming up on chilly winter days, and its flavor is absolutely delightful. It's a recipe I've crafted myself. I prefer to serve it in large, pre-warmed soup bowls alongside a crisp salad and some crusty French bread.
Ingredients
- 1 slice bacon
- 1 tablespoon olive oil
- ¼ cup all-purpose flour
- 1 ½ pounds London broil-cut beef, cut into chunks
- 2 cups low-sodium beef stock
- 1 cup Burgundy wine
- 4 carrots, cut into chunks
- 1-pound potatoes, cut into chunks
- ½ pound mushrooms, sliced
- 2 garlic cloves, minced
- 1 onion, cut into chunks
- 1 teaspoon dried marjoram
- ¾ teaspoon ground thyme
- ½ teaspoon seasoned salt
- ⅛ teaspoon salt
- 1 pinch ground black pepper, or to taste
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 472kcalCarbohydrates: 43gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 55mgSodium: 395mgPotassium: 1372mgFiber: 7gSugar: 9gVitamin C: 40mgCalcium: 82mgIron: 6mg
Tried this recipe?Let us know how it was!