Nana's Burgundy Beef

"My dh loves stew, this is his favorite, made the way his mother prepared it. It's a quick and easy stew that is big on flavor. This is a great recipe for using up the rest of the red wine that you didn't finish last night. *Please note that the sitting time in fridge is not listed in cooking time.*"
 
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photo by teresas photo by teresas
photo by teresas
photo by breezermom photo by breezermom
photo by Chef PotPie photo by Chef PotPie
photo by gailanng photo by gailanng
photo by gailanng photo by gailanng
Ready In:
2hrs 35mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 325 degrees F.
  • Brown the foured and seasoned beef in the hot bacon fat.
  • Place the vegetables and ketchup in a saucepan, pour in the wine to cover and bring to a boil.
  • Reduce heat and simmer for 10 minutes.
  • Put the browned meat and vegetable mixture into a covered casserole, add the bay leaf and the garlic and braise in oven for 2 hours.
  • Remove and cool then place in fridge.
  • Let sit overnight in the fridge and warm the next day for best results. Lovely served as is or over steamed rice.

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Reviews

  1. Wow! This smells so good while it is in the oven. I didn't let it sit overnight, but did cook it and let it sit for 4 hours before we enjoyed. Delicious! I served over potatoes, so subbed mushrooms for the potatoes in the stew.
     
    • Review photo by breezermom
  2. First off I want to say that while we ate this tonight my hubby said, "Hon, I have a new favorite." So there's that. And it is so flavorful and delicious, I will agree with him. It's easy to make, also, and you will want to float around your house on the aromas this stew gives off while cooking! I opted to leave out the potatoes, as others did, since I was going to serve it over mashed potatoes anyway, and substituted 8 oz of thickly sliced cremini mushrooms. After having trouble finding "Burgundy" wine, except for a cheap jug, I learned that Pinot Noir is the grape they use to make Burgundy in Burgundy, and I used a bottle of a lovely, drinkable one. This recipe is going into my forever file, and I look forward to making it for company. Thanks, BK and Nana, what an amazing recipe!
     
    • Review photo by Chef PotPie
  3. I loved this heavenly stew. I cooked it about 45 minutes longer with the lid off and it was perfect for the stew beef i had. Like someone else, added a pack of mushrooms to the stew.
     
  4. Really good with nice rich flavor. Made for Zaar Stars
     
  5. This has a nice rich flavor...I omitted the potatoes and used mushrooms instead...Very easy to prepare...I love doing the final cooking in the oven...no need to keep stirring on the stove...I served it over spaetzle and just a slice of bread for a yummy meal...thanks for posting it...:)
     
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Tweaks

  1. This has a nice rich flavor...I omitted the potatoes and used mushrooms instead...Very easy to prepare...I love doing the final cooking in the oven...no need to keep stirring on the stove...I served it over spaetzle and just a slice of bread for a yummy meal...thanks for posting it...:)
     

RECIPE SUBMITTED BY

I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
 
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