BURGUNDY BEEF STEW
 
Prep time
Cook time
Total time
 
I adapted this recipe slightly, omitting the pearl onions and mushrooms because I had neither, but it still worked out great. I've included the recipe exactly as it appears on the Food Network website.
Author:
Cuisine: stew
Serves: 6 servings
Ingredients
  • 4 slices bacon, chopped
  • One 4-5 pound chuck roast, cut into 1½ inch cubes
  • Kosher salt and freshly ground pepper
  • 1 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 5 carrots, 1 finely chopped, 4 cut into 1 inch pieces
  • 2 heaping Tbs. tomato paste
  • 1 Tbs. all-purpose flour
  • 6 cloves garlic, finely chopped
  • 1 bottle Burgundy wine
  • 1 lb. button mushrooms
  • 1 14-ounce package frozen pearl onions
  • 3-4 C. low-sodium beef broth
  • Chopped fresh parsley, for serving
Instructions
  1. Preheat the oven to 325 degrees.
  2. Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5-7 minutes. Remove the bacon from the pot and reserve for serving.
  3. Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from teh pot and set aside. If there is a lot of oil left, pour off all but 2 Tbs.
  4. Add the onion, clelery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or two.
  5. Pour in the wine, whisking to combine and bring to a boil. Add the mushrooms, pearl onions and 1 inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1½ to 2 hours.
  6. Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.
  7. Enjoy!
Recipe by Portland Sampler at https://portlandsampler.com/comfort-foods-carousel/