Burgundy Beef Stew – “Saute’ de Boeuf a’ la Bourguignonne”

On a cold day, during the wintry months, and especially  if you live where “old man winter” is quite active–there’s nothing like a hearty stew to warm you up and satisfy your hunger.  A nice one-pot meal such as this is just the ticket.

The Beef is marinaded with plenty of herbs and flavorings, then simmered until tender in red wine and stock.

Ingredients;

  • 1/2 c flour
  • 2 lbs Beef ( I used a large beef roast, cut up)
  • 4 tbsp extra virgin olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 tsp sugar
  • 1/4 tsp allspice
  • 2 bay leaves
  • 1/2 tsp thyme
  • 1/2 tsp marjoram (the herbs were tied in a bouquet garni)
  • salt & freshly ground pepper to taste
  • 1 c Burgundy or other red wine
  • 4 c beef broth
  • Several pearl onions, carrots cut up, potatoes cubed

Cut and season the beef. I seasoned with salt, pepper, onion powder, garlic powder, and a few other spices and refrigerated for 24 hours. Dredge the meat in the flour. Heat the oil in a Dutch oven or heavy-bottomed pot until hot, add the beef and brown on all sides. When the last batch is remved, add the onions and sweat for a few minutes and then add the garlic and saute a few minutes more. Next add the red wine, the beef and the bouquet garni. Add the beef broth, lemon juice, Worcestershire sauce, sugar, allspice and simmer for 1 1/2 to 2 hours until the meat is tender. Add the tomato paste and stir in, continue to simmer. Add the carrots, simmer until tender, next the potatoes and of course simmer a little longer until the potatoes are fork tender.

In another pan, heat 1 tbsp butter and saute the pearl onions with the celery, until the onions are slightly carmelized. Add to the beef stew.

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