Mom's Beef Burgundy Stew
photo by Halcyon Eve
- Ready In:
- 2hrs 15mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 59.16 ml olive oil
- 1 garlic clove
- 2 large onions, thinly sliced
- 78.78 ml flour
- salt and pepper, to taste
- 1133.98 g lean stewing beef, cut into 1 1/2 inch cubes
- 907.18 g baby red potatoes (about 1 1/2 inches diameter)
- 2.46 ml dried dill weed
- 236.59 ml Burgundy wine
- 283.49 g can beef consomme
- 59.16 ml olive oil (or a combination of both) or 59.16 ml butter (or a combination of both)
- 18 fresh button mushrooms, halved (or quartered, depending on size)
- granulated garlic, to taste
- salt and pepper, to taste
- 283.49 g package frozen artichoke hearts, thawed and quartered
directions
- Heat oil in a heavy 6 quart saucepot. Saute garlic and onion until golden; remove from pan.
- Meanwhile, combine flour, salt, and pepper in a ziplock bag. Add beef cubes and shake until well coated.
- Brown beef in oil in pot, adding more oil if needed.
- Return onions and garlic to pot. Add potatoes, dill, wine, and consomme. Cover and simmer 1 1/2 hours or until tender.
- Meanwhile, saute mushrooms in oil and/or melted butter for five minutes; season to taste with garlic, salt, and pepper.
- Add mushrooms and artichoke hearts to stew. Adjust seasonings and simmer 15-20 minutes or until everything is tender and heated through.
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Reviews
-
ABSOLUTELY DELICIOUS!!! This is my favorite beef stew now. I used Carlo Rossi Burgundy Wine (exactly one cup) and I had to use a box of Swanson's Reduced Sodium Beef Broth (because I couldn't fine beef consomme anywhere). The aroma of this stew, as it simmered, was heavenly! I felt like I was in a French cafe. I served it with a rustic multi-grain loaf of bread and butter. Thank you, Halcyon Eve, for posting this fantastic recipe!
RECIPE SUBMITTED BY
Halcyon Eve
United States