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Burgundy Beef Stew

2 T Olive Oil
3/4 lb Beef Cut in Inch Cube
1 c Onions, Chopped
2 c Carrots Cut
1 c Celery Cut Inch Length
3 md Potatoes Cut Inch Length
2 ea Clv Garlic Finely Chopped
1 c Sliced Mushrooms Caps
1 c Red Burgundy Wine
1 cn Beef Broth
6 T Flour
1/4 c Chopped Parsley
1 t Worcestershire Sauce
1/2 t White Pepper
1/2 t Dried Thyme
1 md Bay Leaf


Heat oil in large Dutch oven. Cut beef into 1/2" cubes. Dry beef with paper towel then toss in 4-tbs flour. Brown meat at high temperature. Add beef broth and deglaze the kettle. Then add minced garlic, parsley, dried thyme, worcestershire sauce, and bay leaf. Simmer slowly 1-hour. Add onions, carrots, wine, and simmer 45-minutes. Add water if sauce is too thick. Add celery, mushrooms, potatoes, and simmer 45-minutes more. If the sauce has not thickened at the end of cooking, mix 2-tbs flour with 4-tbs water, stir into the stew. Cook briefly till sauce thickens. Serve with rice, French bread and lettuce or cabbage salad. Serves [4]


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