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Recipe for Burgundy Beef Stew

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3 1/2 tablespoons olive oil

3 pounds lean stewing beef, cut into 2-inch cubes

2 carrots, sliced

2 onions, sliced

Salt and pepper

3 cups red wine, young and full-bodied (like Burgundy, Beaujolais or Cotes du Rhone)

3 cups beef stock

2 tablespoons tomato paste

2 cloves minced garlic

1/2 teaspoon thyme

½ teaspoon oregano

1 pound fresh mushrooms, sliced 

Heat the oil in a large pot or Dutch oven; brown the beef a few pieces at a time. Remove the beef and sauté the carrot and onion. Return the beef and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat lightly. Stir in wine and stock, just enough so that the meat is covered. Add the tomato paste, garlic, herbs and mushrooms. Bring to a simmer on top of the stove. Cover the pot and simmer over very low heat for 3 to 4 hours. The meat is done when a fork pierces it easily. Serve in casserole, or arrange stew on a platter surrounded with cous cous as in photo, or potatoes, noodles or rice.  Serves 8-10.


About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

2 responses »

  1. Yumm the beef stew sounds delicious. I think it’s gonna be great with rice. My family will really enjoy this. Thanks for sharing.

  2. houstonartsweek

    Yep, it did turn out! Thanks! Rice is great too. I just get the cous cous craving every so often…


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