Recipe

Burgandy Beef Stew Recipe

	Katk906862 / All my dishes 2 years, 7 months ago Great to eat on a cold day! I enjoy my soup with some jalapeño corn bread. As always, I generally throw in red pepper and jalapeño peppers. Don't forget to add a little wine to the cook while you wait ;-D Prep:10m Cook:120m Servings:8	Katk906862
	wine beef stew

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Ingredients

2 pounds cubed beef stew meat (1 in cube)

2 tablespoon of olive or vegetable oil

1 large onion, diced

4 medium carrots peeled and cut into 1 in pieces

2 tablespoons all-purpose flour

2 14 oz cans beef broth

2 cups burgandy wine

1 can of crushed tomatoes (approx 1 cup)

3 sprigs fresh rosemary (can used dry but use 1/3 of the amount)

2 medium Yukon gold potatoes, peeled and cut into 1 in pieces

1/2 bag of frozen stew vegetables, thawed, or whatever you have on hand

Salt and pepper to taste

Directions

Season the beef cubes lightly with salt and pepper

Heat of oil in a soup pot over medium heat

Add beef and cook on high until liquid starts to evaporate and beef starts to brown (approx. 5 mins.)

Remove beef

Add carrots and onions, cook on medium heat until the onion starts to turn translucent.

Stir in the flour into mixture until incorporated

Pour in the chicken broth, wine, and crushed tomatoes, add rosemary.

Slide the beef back into the pot and bring the liquid to a boil.

Reduce heat to gentle simmer.

Partially cover the pot and cook 50 minutes, stir once in a while.

Add potatoes, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally. (approx. 40 mins.)

Add vegetables and cook another 10 mins.

Adjust seasonings with salt, pepper, and red pepper if desired

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Comments

notyourmomma 2 years, 2 months ago said:
Sounds easy to do, I'd have to leave out the potatoes, but I can definitely add the jalapenos! Love a stew. Good post.

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