• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Burgundy Beef Stew

  • 4servings
  • 120minutes
  • 1761calories

Add to MenuAdd to Calendar

Source: recipeland.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 1/2 pounds beef chuck or shoulder roast

  2. 4 tablespoons olive oil

  3. 2 cups red burgundy wine

  4. 2 quarts beef stock rich, prefer veal stock if possible

  5. 4 large celery stalks cut into 1 pound carrots peeled and cut into 1/2 inch pieces

  6. 1 medium rutabaga (swede) peeled and cut into 1/2 inch cubes

  7. 1 1/2 pounds red potatoes cut into 3/4 inch pieces, do not peel

  8. 1 pound onion peeled and cut into 1 inch pieces

  9. 8 ounces mushrooms fresh, chopped

  10. 6 ounces tomato paste

  11. 2 teaspoons black pepper freshly ground

  12. 1 teaspoon salt

  13. 1/2 teaspoon thyme dried, whole

  14. 3 each bay leaves

  15. 2 large garlic cloves finely chopped

  16. 2 tablespoons browning sauce

  17. 1/4 cup soy sauce

  18. 1 x roux dark brown*

Instructions Jump to Ingredients ↑

  1. Trim and cut the beef into 1 inch cubes, removing as much of the heavy fat as practical.

  2. Heat the oil in a large skillet.

  3. Gradually add the beef to the hot oil.

  4. Over high heat, brown the beef until each piece is a rich, dark brown color.

  5. Spoon the tomato paste over the browned beef pieces, stirring to incorporate.

  6. Continue cooking until the tomato paste starts to caramelize.

  7. Deglaze the pan with the burgundy wine.

  8. In a large stock pot, 8 quarts, combine the beef, vegetables, browning sauce and seasonings.

  9. Bring to a boil, reduce heat and simmer, covered for two hours.

  10. Thicken stew with the roux to the desired consistency.

  11. Adjust salt and pepper to taste.

  12. Note: If beef stock is not available, substitute; a) canned beef broth plus 8 beef bouillon cubes or b) 2 quarts water, plus 24 beef bouillon cubes.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback