CLASSIC BEEF BURGUNDY STEW
A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate.
Provided by cookiedog
Categories Stew
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
- Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
- Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
- To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.
BURGUNDY BEEF STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
- 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 the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
- Add the onion, celery 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 2. 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, 1 1/2 to 2 hours.
- Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
JENNIFER'S BURGUNDY BEEF STEW
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.
Provided by Jennifer
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 472 calories, Carbohydrate 43.3 g, Cholesterol 55.2 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.9 g, SaturatedFat 5.2 g, Sodium 394.6 mg, Sugar 9.1 g
LOW-FAT BURGUNDY BEEF & VEGETABLE STEW
Make and share this Low-Fat Burgundy Beef & Vegetable Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 2h44m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim fat from beef, cut into 1-inch pieces.
- In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time) and brown evenly, stirring occasionally.
- Pour off drippings.
- Season with thyme, salt and pepper.
- Stir in broth, wine and garlic. Bring to boil; reduce heat to low.
- Cover tightly and simmer 1 1/2 hours.
- Add carrots and onions.
- Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
- Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas.
- Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.
Nutrition Facts : Calories 280.1, Fat 6, SaturatedFat 1.5, Cholesterol 66.9, Sodium 591.5, Carbohydrate 22.4, Fiber 6.1, Sugar 9.2, Protein 29.8
BEEF BURGUNDY STEW
This is a nice stew that can be made ahead. Although the recipe states that it can be frozen, I personally would leave the potatoes out until reheating because we don't like the consistency of frozen potatoes. From Quick and Easy Weeknights.
Provided by lazyme
Categories Steak
Time 2h50m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Trim fat from the steak; cut the steak into 1-inch cubes.
- Heat the oil in a large Dutch oven over high heat.
- Add the steak, and cook 5 minutes or until steak loses its pink color.
- Drain well, and wipe drippings from pan with a paper towel.
- Return the steak to the pan.
- Add the thyme, garlic, and bay leaves, and cook over medium heat 1 minute.
- Add the wine and tomato paste; bring to a boil.
- Cover, reduce heat, and simmer for 1 1/2 hours or until the steak is tender.
- Add the mushrooms and next 5 ingredients; bring to a boil.
- Cover, reduce heat, and simmer 40 minutes or until the vegetables are tender.
- Combine the cornstarch and 3 tablespoons water; stir well, and add to the stew.
- Cook 2 minutes or until thickened, stirring constantly.
- Remove from heat, and discard bay leaves.
- Stir in the parsley, salt and pepper.
- NOTE:.
- Freeze the stew in an airtight container. Thaw in refrigerator 24 hours; cook over low heat until heated.
Nutrition Facts : Calories 384.7, Fat 8.1, SaturatedFat 2.9, Cholesterol 41.5, Sodium 379.4, Carbohydrate 44.3, Fiber 5.3, Sugar 5.9, Protein 21.1
THICK VEGETABLE BEEF STEW
Make and share this Thick Vegetable Beef Stew recipe from Food.com.
Provided by Graybert
Categories Stew
Time 3h25m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together in a bowl and the pour into a greased 4-Quart roaster.
- Cook covered at 300 for 3 hours.
- Check after 2 hours.
- If its to thick, thin down with a bit more water.
LOW-FAT BEEF STEW
Now even folks on restricted diets can indulge in a hearty helping of stew!-Marian Stalknecht, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown beef in oil. Add the next seven ingredients; cook over medium heat for 10 minutes. Add carrots and potatoes; cover and simmer until the vegetables are tender, about 30 minutes. Discard bay leaf. Stir in peas; heat through.
Nutrition Facts :
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