Jennifer's Burgundy Beef Stew |
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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is a great comfort food for those cold winter days, and it's great tasting. This is my own recipe. I like to serve it in big pre-warmed soup bowls with salad and French bread. Ingredients:
1 slice bacon |
1 tablespoon olive oil |
1/4 cup all-purpose flour |
1 1/2 pounds london broil-cut beef, cut into chunks |
2 cups low-sodium beef stock |
1 cup burgundy wine |
4 carrots, cut into chunks |
1 pound potatoes, cut into chunks |
1/2 pound mushrooms, sliced |
2 garlic cloves, minced |
1 onion, cut into chunks |
1 teaspoon dried marjoram |
3/4 teaspoon ground thyme |
1/2 teaspoon seasoned salt |
1/8 teaspoon salt |
1 pinch ground black pepper, or to taste |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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