Burgundy Beef Stew

2 hours Prep: 30 minutes Cook: 2 hours

1761 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

3 1/2	pounds	beef chuck	or shoulder roast
4	tablespoons	olive oil
2	cups	red burgundy wine
2	quarts	beef stock	rich, prefer veal stock if possible
4	large	celery stalks	cut into 1/2 inch pieces
1	pound	carrots	peeled and cut into 1/2 inch pieces
1	medium	rutabaga	peeled and cut into 1/2 inch cubes
1 1/2	pounds	red potatoes	cut into 3/4 inch pieces, do not peel
1	pound	onion	peeled and cut into 1 inch pieces
8	ounces	mushrooms	fresh, chopped
6	ounces	tomato paste
2	teaspoons	black pepper	freshly ground
1	teaspoon	salt
1/2	teaspoon	thyme	dried, whole
3	each	bay leaves
2	large	garlic cloves	finely chopped
2	tablespoons	browning sauce
1/4	cup	soy sauce
1	x	roux	dark brown

Directions

Trim and cut the beef into 1 inch cubes, removing as much of the heavy fat as practical.

Heat the oil in a large skillet.

Gradually add the beef to the hot oil.

Over high heat, brown the beef until each piece is a rich, dark brown color.

Spoon the tomato paste over the browned beef pieces, stirring to incorporate.

Continue cooking until the tomato paste starts to caramelize.

Deglaze the pan with the burgundy wine.

In a large stock pot, 8 quarts, combine the beef, vegetables, browning sauce and seasonings.

Bring to a boil, reduce heat and simmer, covered for two hours.

Thicken stew with the roux to the desired consistency.

Adjust salt and pepper to taste.

Note: If beef stock is not available, substitute; a) canned beef broth plus 8 beef bouillon cubes or b) 2 quarts water, plus 24 beef bouillon cubes.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 882g

Amount per Serving

Calories 1761 58% of calories from fat

	% Daily Value*
Total Fat 114.0g	175%
Saturated Fat 42.0g	209%
Trans Fat 0.0g
Cholesterol 413mg	138%
Sodium 2138mg	89%
Total Carbohydrate 63.0g	21%
Dietary Fiber 13.0g	53%
Sugars 17.0g
Protein 119.0g	239%

Vitamin A	396%		Vitamin C	58%
Calcium	23%		Iron	143%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to polov

Last Recipes Viewed

Recipe Bite

Where's the Beef?

by Mark R. Vogel

Comprehending all the different cuts of beef can be a little confusing. For example, did you know that a strip steak, New York strip, Kansas City steak, club steak, shell steak, and top loin steak all come from...