Beef Burgundy Stew Recipe
A hearty and comforting beef stew with Burgundy red wine, perfect for the cold winter days. Beef could be replaced with chicken or pork for a different recipe. Serve with potatoes, carrots and a fresh bread slice.
Preparation: 10 minutes
Cooking: 2 hours 15 minutes
8-10 servings
- 2 pounds beef cubes
- 2 cups Burgundy red wine
- 1 cup beef broth
- 3 tablespoons tomato paste
- 4 minced garlic cloves
- 1 small onion, cubed
- 1 celery stalk, chopped
- 6 quartered white mushrooms
- 3 medium potatoes, cubed
- 1 tablespoon dried basil
- 1 bay leave
- 1 tablespoon flour
- 2 tablespoons butter
- In a large cooking pot, brown the meat in butter over medium heat for 10 minutes.
- Add the vegetables and cook for 5 minutes.
- Add the liquid ingredients, then combine flour gradually while strirring.
- Add the rest of the ingredients and bake at 350F for 2 hours.
Share or Print!