Jennifer's Burgundy Beef Stew recipe
All Recipes Soups, Stews and Chili Recipes Stews Beef
Ingredients
- 1 slice bacon 1 tablespoon olive oil ¼ cup all-purpose flour 1 ½ 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 ½ pound mushrooms, sliced 2 garlic cloves, minced 1 onion, cut into chunks 1 teaspoon dried marjoram ¾ teaspoon ground thyme ½ teaspoon seasoned salt ⅛ teaspoon salt 1 pinch ground black pepper, or to taste
Nutrition Info
- 472 caloriescarbohydrate: 43.3 gcholesterol: 55.2 mgfat: 15.1 gfiber: 6.5 gprotein: 29.9 gsaturatedFat: 5.2 gservingSize: -sodium: 394.6 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Jennifer's Burgundy Beef Stew
Directions
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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.