Beef Burgundy Stew

Amazingly good award winning burgundy stew. Prep time about 4 hours. Total time about 6-7 hours. From Peg Hamlett - Via Union Bulletin Moscow, Idaho First place 1996 Wazzu Stew Cookoff

Beef Burgundy Stew
Beef Burgundy Stew

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds lean beef, cut into 1-inch cubes

  • 2

    onions, thinly sliced

  • 2

    cloves garlic

  • 3

    carrots, thinly sliced

  • 20

    peppercorns

  • 1

    bay leaf

  • 4

    sprigs parsley, finely minced

  • 3

    cups burgundy wine - cabernet sauvignon

  • 2

    tablespoons all-purpose flour

  • 1

    tablespoon unsweetened cocoa powder

  • 2

    tablespoons tomato paste

  • 2

    tomatoes, peeled and chopped

  • 2

    strips bacon

  • 1/2

    cup frozen or canned pearl onions

  • 1

    cup sliced mushrooms

Directions

Put beer, onions, garlic, carrots, peppercorns, bay leaf, parsley and wine in a large non aluminum Dutch oven. Marinate in the refrigerator for at least 3 hours. Remove beef and vegetables from pot and reserve liquid. Place pot over medium-high heat and add oil. when oil is hot, return beef and vegetables to pot and brown about 10 to 15 minutes, stirring occasionally. Sprinkle with flour and cocoa; mix well. Add the tomato paste, tomatoes and reserved liquid from marinade. When mixture reaches a boil, transfer to slow cooker and cook for 2 hours on high or until beef is tender. In a small skillet, fry bacon until crispy and remove, reserving drippings. Add into pan the onions and mushrooms. Salute in the bacon drippings for 3 to 4 minutes; drain off fat and liquid. Stir the onions, mushrooms and crumbled bacon into stew and serve.

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