Burgundy Beef Stew
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
32
Spice
52
Sweetness
53
Sourness
34
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 stalk
Celery (finely chopped)1 tbsp
All-Purpose Flour6 cloves
Garlic (finely chopped)450 g
Button Mushrooms4 cups
Beef Broth (low-sodium)Directions:
1
Preheat the oven to 325 degrees F
2
Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon
3
Cook until crisp, 5 to 7 minutes
4
Remove the bacon from the pot and reserve for serving
5
Pat the beef dry and season it with salt and pepper
6
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
7
Remove the meat from the pot and set aside
8
If there is a lot of oil left, pour off all but 2 tablespoons
9
Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes
10
Stir in the tomato paste, flour and garlic and cook for another minute or 2
11
Pour in the wine, whisking to combine, and bring to a boil
12
Add the mushrooms, pearl onions and 1-inch carrot pieces
13
Return the beef to the pot
14
Pour in enough broth to just cover the meat and bring to a simmer
15
Cover and put into the oven
16
Cook until the beef is tender, 1 1/2 to 2 hours
17
Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon