Burgundy Beef Stew
Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Burgundy
Beef Stew - A stick to your ribs, slow cooked, comfort food stew with a rich
gravy made even more flavorful with added beef stock and burgundy wine.
Course: Dinner
Cuisine: French
Keyword: beef stew, burgundy winw, comfort
food, slow cooked
Calories: 628 kcal
Ingredients
·
4 to 5 pound blade beef roast (chuck roast)
·
4 tbsp canola oil
·
2 cups burgundy wine you can substitute any full bodied red wine
of your choice
·
4 cups low sodium beef stock
·
1 cup orange juice
·
¼ cup Worcestershire sauce
·
4 cloves minced garlic
·
2 large onions roughly
chopped
·
1 tsp Chinese five spice powder
·
½ tsp ground ginger
·
1 tsp ground thyme
·
1 tbsp fresh chopped rosemary
·
3 tbsp Dijon mustard
·
1 bay leaf
·
2 pounds carrots cut in chunks
·
1 pound parsnip cut in chunks
·
3 pounds baby red potatoes washed and unpeeled
Instructions
1.
Cut the roast into large chunks about 1 ½
inches in size. Salt and pepper the raw meat to season. Toss the beef chunks in
regular flour to coat.
2.
In a large heavy bottomed skillet heat the
canola oil.
3.
Brown the beef chunks on all sides, working
in small batches so as not to crowd your pan. When all the beef is browned
transfer it to a large roaster.
4.
Add to the roaster, along with the beef, and
all of the other ingredients except the carrot, parsnip and potatoes.
5.
Stir all the ingredients in the roaster then
cover well with aluminum foil and the roaster cover. Cook slowly in a 300
degree oven for about 1 ½ to 2 hours before adding the carrots and parsnip.
6.
Return to the oven for about a half hour
before adding the potatoes.
7.
Return to the oven for about half an hour to
45 minutes or until the potatoes are nearly fork tender. Add 1 ½ cups fresh or
frozen peas and cook for an additional 15 minutes. Serve with freshly baked
bread, biscuits or Yorkshire pudding.
Recipe Notes
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