Stews

Beef Burgundy Stew

Beef stew is a hearty, comfort food that is great in the fall and winter

If you’re lucky enough to have left overs, it makes a great pot pie!

The one thing I used to get stuck on though is the  meat can be a little boring at times

I have been making stew for years and even though it was good,  I still felt it was missing a little extra flavor

Then it came to me… meat, especially tougher cuts, always benefit from a day or two in a marinade

Hence forth was born my Beef Burgundy Stew!

I love red wine with beef and I just figured it will make for one fantastic gravy!

I’m starting off with 3 pounds of beef stew meat

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I’m going to trim off any excess fat and cut the meat into uniform chunks, then place in a resealable bag

For the marinade, you’ll need at least 3 cups of dry red wine (doesn’t have to be burgundy, but it must be a dry red) 2 cups of quality chicken or beef stock, 2 tablespoons each of Worcestershire sauce and Gravy Master

Click this link for our Homemade Beef Stock

And a teaspoon each of kosher salt and ground black pepper

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Mix all the marinade ingredients together in a large bowl

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Pour the marinade over the meat, force the air out of the baggie and seal

Place in the refrigerator overnight, if you can marinate it longer, that’s even better

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Once the meat has finished marinating, strain the liquid into a bowl and reserve it for the gravy

Let the meat drain a bit

Place the meat into a new dry baggie, add some flour, close the bag and shake, shake and shake

Do this in batches

I found that if you coat all the meat at once and it sits while your browning a batch, the flour can become gummy and it will really stick in the pot

Heat a couple tablespoons of extra virgin olive oil in a heavy pot

Start browning the meat in batches being careful not to over crowd them

Flip and brown on all sides, remove and start on the next batch until your meat is done browning

If the flour starts to stick, lower the heat and add another drop of oil, but don’t worry about any brown bits stuck in the pot

Those will just help with flavor later on

Next you will need 4-5 slices of bacon, 1 large onion and 3-4 garlic cloves all chopped

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Add the bacon to the pot and start to render down the fat until the bacon gets brown and crispy

Next add in the onions and garlic, sprinkle with kosher salt and ground black pepper and cook until they start to soften

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Give the onion and garlic a stir and cook 6-8 minutes or until soft and translucent

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Stir in about 1/4 cup of flour and let lightly brown, this will help build the gravy

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Then add in the wine marinade and one more cup of stock, scraping up any bits that might be on the bottom

Add the meat back in and bring back up to a boil

Move to low heat and simmer for 1 1/2 hours, stirring occasionally until the beef is tender

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Stew is about building layers of flavor as you go, so next up are the potatoes and carrots

Here I used 4 medium red potatoes and 4 large carrots

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I peeled the carrots, left the skin on the potatoes and cut everyone as evenly sized as I could

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And into the pot they go

Bring to a boil, then reduce heat and simmer for 15 minutes

See how rich that gravy already looks?

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Next I take about 10 ounces of mushrooms and remove any excess dirt with a paper towel

Don’t use water to clean these

Mushrooms are sponges, they will soak up the water and become mushy

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Slice these guys up

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Next we need about 2 cups of frozen pearl onions (pearl onions can be optional)

Well, not optional for me, my daughter loves “pearled” onions as she calls them so I have to add them in

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Add all these guys into the pot, bring to a boil, reduce to a simmer and cook for 15 minutes

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Next add in 2 cups of frozen petite peas

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Cook about 10 minutes more

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Serve with some crusty bread and a nice glass of wine!

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Simply Sundays! ~ Beef Burgundy Stew

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

For the marinade

3 cups of dry red wine

2 cups of stock

2 tablespoons of Worcestershire Sauce

2 tablespoons of Gravy Master

1 teaspoon each of kosher salt and ground black pepper

For the stew

3 pounds of stew meat

1 cup of flour

4-5 bacon slices

1 large onion

3-4 garlic cloves

1/4 cup of flour

1 cup of stock

4 carrots

4 medium red potatoes

10 ounces of baby bella mushrooms

2 cups of frozen pearl onions

2 cups of frozen peas

Directions

Trim off any excess fat from 3 pounds of beef stew meat then cut into uniform chunks and place in a resealable bag.  In a large bowl mix together 3 cups of dry red wine (doesn’t have to be burgundy, but it must be a dry red), 2 cups of quality chicken or beef stock, 2 tablespoons each of Worcestershire sauce and Gravy Master and a teaspoon each of kosher salt and ground black pepper

Pour the marinade over the meat, force the air out of the baggie and seal.  Place in the refrigerator over night, if you can marinate it longer, that’s even better.  Once the meat has finished marinating, strain the liquid into a bowl and reserve it for the gravy.  Let the meat drain a bit

Place the meat into a new dry baggie, add some flour, close the bag and shake, shake and shake.  Do this in batches.  Heat a couple tablespoons of extra virgin olive oil in a heavy pot.  Start browning the meat in batches being careful not to over crowd them.  Flip and brown on all sides, remove and start on the next batch until your meat is done browning. If the flour starts to stick, lower the heat and add another drop of oil, but don’t worry about any brown bits stuck in the pot.  Those will just help with flavor later on

Peel and chop 1 onion and 3-4 garlic cloves.  Also chop up 4-5 slices of bacon.  Add the bacon to the pot and start to render down the fat until the bacon gets brown and crispy Next add in the onions and garlic, sprinkle with kosher salt and ground black pepper and cook until they start to soften.  Stir in about 1/4 cup of flour and let lightly brown, this will help build the gravy.  Then add in the wine marinade and one more cup of stock scraping up the any bits from the bottom.  Add the meat back in and bring back up to a boil.  Move to low heat and simmer for 1 1/2 hours, stirring occasionally until the beef is tender

Peel and chop 4 large carrots.  Leave the skin on 4 medium red potatoes.  Cut them as evenly as you can.  Add the carrots and potatoes into the pot, bring to a boil, reduce heat and simmer for 15 minutes

Slice about 10 ounces of mushrooms and add them into the pot along with 2 cups of pearl onions.  Bring to a boil, reduce to a simmer and cook for 15 minutes.  Add in 2 cups of frozen petite peas and cook 10 minutes more

Serve with crusty bread

Tools used to make this recipe

Pyrex 3-Piece Glass Measuring Cups

Simply Bamboo Cutting Board

Zyliss Whisk

Architec Gripperwood Cutting Board

Royal Classique Measuring Cups

ZELITE INFINITY Chef Knife 10 Inch

© Simply Sundays 2016
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