No less an expert than Julia Child described Beef Burgundy Stew as “certainly one of the most delicious beef dishes concocted by man.” Indeed, Beef Burgundy Stew has a warm, hearty richness that can only come from traditional French cooking. Just looking at the tender beef, fluffy potatoes, and fresh vegetables soaking in that savory, herby sauce will get your mouth watering. Beef Burgundy Stew is guaranteed to become your new comfort food, especially as the weather gets colder!
Ingredients
- 1 slice bacon
- 1 tablespoon olive oil
- 1/4 cup all-purpose flour
- 1 1/2 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
- 1/2 pound mushrooms, sliced
- 2 cloves garlic, minced
- 1 onion, cut into chunks
- 1 teaspoon dried marjoram
- 3/4 teaspoon ground thyme
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon salt
- ground black pepper, to taste
Directions
Step 1 –Cook the bacon in a large skillet over medium-high heat on the stove-top until evenly brown, about 10 minutes.
Step 2 –Remove the bacon from the pan and let drain on paper towels, reserving the drippings in the skillet. Add the olive oil to the skillet.
Step 3 –In a large sealable plastic bag add the flour and beef chunks. Seal the bag and shake until all the beef is evenly coated in the flour.
Step 4 –Cook the beef in the bacon oil mixture, stirring frequently until the beef is browned on all sides, about 7-10 minutes.
Step 5 –Crumble the cooked bacon and add it to the skillet.
Step 6 –Pour the beef stock and wine into the skillet.
Step 7 –Bring the mixture to a boil, then reduce the heat to medium-low.
Step 8 –Simmer until the beef is tender, about 1 hour.
Step 9 –Stir in the carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper.
Step 10 –Simmer until the vegetables are tender, about 20-30 minutes.
Step 11 –Serve hot!