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Beef Burgundy Stew Recipe

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This recipe for Beef Burgundy Stew is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 cloves garlic, minced
1 onion, cut into chunks
1 teaspoon dried marjoram
¾ teaspoon ground thyme
½ teaspoon seasoned salt
⅛ teaspoon salt
ground black pepper, to taste
Directions:
Directions:
Cook the bacon in a large skillet over medium-high heat until evenly brown, about 10 minutes. Remove the bacon from the pan and let drain on paper towels, reserving the drippings in the skillet. Add the olive oil to the skillet.

In a large sealable plastic bag add the flour and beef chunks. Seal the bag and shake until all the beef is evenly coated in the flour.

Cook the beef in the bacon oil mixture, stirring frequently until the beef is browned on all sides, about 7-10 minutes. Crumble the cooked bacon and add it to the skillet.

Pour the beef stock and wine into the skillet. Bring the mixture to a boil, then reduce the heat to medium-low.

Simmer until the beef is tender, about 1 hour.

Stir in the carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper. Simmer until the vegetables are tender, about 20-30 minutes.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
2 hours

 

 

 

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