Jennifers Burgundy Beef Stew Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 325 degrees F.
• Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
• Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
• Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
• Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.

Steps:

• Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan., Add bouillon, parsley, seasoning, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour., Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.

Steps:

• Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.
• Transfer bacon with slotted spoon to a medium bowl; set aside.
• Brown meat with garlic, transferring it to a plate.
• Sprinkle evenly with salt and pepper.
• Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.
• Transfer mushrooms to bowl with bacon.
• Set aside.
• Return meat with any juices to pan; add onions, broth, wine, and thyme.
• Bring to a boil; reduce heat to low.
• Cover; simmer 1 hour.
• Combine flour and water, mixing until smooth.
• Stir into meat mixture.
• Stir in reserved mushroom mixture.
• Bring to a boil; reduce heat.
• Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.
• Remove thyme sprig if fresh thyme was used.
• Serve over noodles, rice or potatoes, if desired.