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
SLOW-SIMMERED BURGUNDY BEEF STEW
My mother-in-law shared this recipe with me about 25 years ago. Ever since then, it's been a go-to whenever I need good food without a lot of fussing. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan., Add bouillon, parsley, seasoning, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour., Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.
Nutrition Facts : Calories 419 calories, Fat 15g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 949mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein.
BEEF BURGUNDY I
Succulent round steak is browned in olive oil, then simmered in beef broth and red wine. It's seasoned with marjoram and thyme and accompanied with fresh sliced mushrooms and onions.
Provided by Faith
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 7
Number Of Ingredients 11
Steps:
- In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
- Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
- Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
- Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 10.4 g, Cholesterol 44.7 mg, Fat 11.6 g, Fiber 1.5 g, Protein 18.1 g, SaturatedFat 3.4 g, Sodium 669.8 mg, Sugar 3.2 g
SLOW-COOKER CHICKEN BURGUNDY STEW
Need a slow-cooker chicken recipe that's something special? This hearty, warming stew fits the bill with its earthy, French-country-cooking-inspired flavors, including bacon, flavorful vegetables, chicken and a combination of broth and wine. Whether you're having company over or just want to elevate your weeknight meal a bit, serve this impressive meal with crusty bread or over Betty Crocker™ mashed potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h
Yield 6
Number Of Ingredients 17
Steps:
- In 5-quart Dutch oven, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, until bacon is browned and crisp. With slotted spoon, remove bacon to 5- or 6-quart slow cooker.
- Season chicken with salt and pepper. Add half of the chicken to bacon drippings in Dutch oven; cook 3 to 5 minutes, turning occasionally, until browned. Remove chicken to slow cooker with bacon. Repeat with remaining chicken.
- Add 1 tablespoon of the butter to Dutch oven; stir in onion, carrots and mushrooms. Cook 5 to 7 minutes or until onion is tender and mushroom juices have released. Add garlic; cook 30 seconds.
- Add wine; heat to boiling, scraping bottom to release any brown bits. Cook 3 to 5 minutes or until wine is reduced by half. Transfer mixture to slow cooker. Stir in chicken broth, thyme and bay leaf. Cover; cook on Low heat setting 4 to 5 hours or until chicken is cooked through and vegetables are tender.
- In small bowl, mix flour and water; stir into slow cooker. Cover; cook on High heat setting 20 to 25 minutes or until thickened. Stir in remaining 2 tablespoons butter. Discard bay leaf. Garnish with parsley. Serve with mashed potatoes.
Nutrition Facts : Calories 320, Carbohydrate 10 g, Cholesterol 115 mg, Fiber 2 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 1/4 Cups, Sodium 750 mg, Sugar 4 g, TransFat 0 g
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.
MUSHROOM AND BURGUNDY STEW
Provided by Rachael Ray : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat, add the pancetta or bacon, if using, until crispy. Add the mushrooms and cook until brown and tender, about 15 minutes or so. Add the onions, carrots, celery, garlic, bay leaves, salt, pepper, marjoram, and thyme. Cook, covered, 10 minutes more, stirring occasionally, to soften the vegetables. Stir in the flour for 1 minute, then add the tomato paste and Worcestershire sauce. Add the wine and reduce by half, a couple of minutes, then add the stock and simmer to thicken a bit. Cool completely and store for make-ahead meal, reheat over medium heat to bubbly.
- While the stew simmers, bring water to a boil, salt it and cook off the egg noodles just before you're ready to serve. Drain them when they have a little bite to them and add back to the hot pot, stir together with butter, salt, and parsley. Serve the noodles in shallow bowls with stew.
EASY BURGUNDY STEW
Make and share this Easy Burgundy Stew recipe from Food.com.
Provided by lazyme
Categories Meat
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 325ºF.
- Trim fat from beef.
- Cut beef into 1-inch cubes.
- Mix beef, carrots, celery, onions, water chestnuts and mushrooms in Dutch oven.
- Mix flour, thyme, mustard, salt and pepper; stir into beef mixture.
- Stir in remaining ingredients, breaking up tomatoes.
- Cover and bake about 4 hours or until beef is tender and stew is thickened.
Nutrition Facts : Calories 313.1, Fat 11.8, SaturatedFat 4.5, Cholesterol 69.2, Sodium 242.3, Carbohydrate 19.3, Fiber 3.5, Sugar 6.4, Protein 27.2
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