Burgundy Beef Stew
Yield
4 servingsPrep
30 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | 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 (swede)
peeled and cut into 1/2 inch cubes |
* |
| 1 ½ | pounds |
red skinned potatoes
cut into 3/4 inch pieces, do not peel |
|
| 1 | pound |
onions
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
|
|
| ½ | teaspoon |
thyme
dried, whole |
*
|
| 3 | each |
bay leaves
|
*
|
| 2 | large |
garlic cloves
finely chopped |
*
|
| 2 | tablespoons |
browning sauce
|
* |
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | x |
roux
dark brown |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
beef chuck
or shoulder roast |
|
| 6E+1 | ml |
olive oil
|
|
| 473 | ml |
red burgundy wine
|
* |
| 2 | quarts |
beef stock
rich, prefer veal stock if possible |
*
|
| 4 | large |
celery stalks
cut into 1/2 inch pieces |
*
|
| 453.6 | g |
carrots
peeled and cut into 1/2 inch pieces |
|
| 1 | medium |
rutabaga (swede)
peeled and cut into 1/2 inch cubes |
* |
| 680.4 | g |
red skinned potatoes
cut into 3/4 inch pieces, do not peel |
|
| 453.6 | g |
onions
peeled and cut into 1 inch pieces |
|
| 231.2 | ml/g |
mushrooms
fresh, chopped |
|
| 173.4 | ml/g |
tomato paste
|
|
| 1E+1 | ml |
black pepper
freshly ground |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
thyme
dried, whole |
*
|
| 3 | each |
bay leaves
|
*
|
| 2 | large |
garlic cloves
finely chopped |
*
|
| 3E+1 | ml |
browning sauce
|
* |
| 59 | ml |
soy sauce, tamari
|
|
| 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.
