Burgundy Beef Stew
RATING
TIMES
Prep time: 0:20 Overall time: 2:00
SERVINGS
8 servings scale / convert
INGREDIENTS
1/3 cup flour
1/2 tsp. garlic powder
2 lb. bonless beef chuck, cut into 1-inch cubes
2 tbsp. oil
1/2 to 1 cup Burgundy wine (the real stuff)
1/3 cup soy sauce
1 whole bay leaf
1-1/2 tsp. crumbled dried thyme
1 lb. carrots, cut into 1-inch slices
1 lb. sm. boiling onions
3/4 lb. fresh mushrooms
2/3 cup fresh chopped parsley
INSTRUCTIONS
Combine flour and garlic powder in a small bowl. Divide mixture in half and coat the beef with half the mixture. Brown the beef in a Dutch oven until brown. Pour in 2/3 cup water and the next 4 ingredients. Cover the pot and bring to a boil. Reduce the heat and simmer for 1 hour and 10 minutes.
Add the carrots, onions and mushrooms; cover and simmer for 30 more minutes. Blend the rest of the flour mixture and 1/2 cup water. Stir it into the meat mixture, return to a boil and cook until slightly thickened. Discard the bay leaf and stir in the chopped parsley. We served it over cooked egg noodles.
CHEF COMMENTS
We did a another "STEW NIGHT" at the diner and this was a big hit out of eight stews that were made. It was real good but I did not make it. My new second cook Jack made it. THANKS JACK!
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2 Recipe Reviews
leprovencal
reviewed Burgundy Beef Stew
I think you mean boneless beef. Burgundy is a well-known region of France, known for its traditional "boeuf bourguignon" and your recipe must be an American variant. In Burgundy you would always use fresh ingredients, and this means fresh garlic, never a powder, which has none of the authentic taste. Peel the cloves of garlic (2 to 3 for this recipe) and crush using the flat blade of a large kitchen knife. Add when you are browning the meat and leave in the "stew" for the duration. Bon appetit!
einar
reviewed Burgundy Beef Stew
The Burgundy Beef Stew was just that (Stew). And not the fancy french dish Beef Burgundy.
As a stew it was very good. And my wife and I will make it again and this reipe is going into my recipe box! I will give this one two thumbs up all the way. A great dish to make for a cold winters day.