Mom's Beef Burgundy Stew

Submitted by Halcyon Eve

"I am not a fan of stew; I don't like how everything usually ends up tasting the same. However, I make an exception for this recipe! It's delicious! I usually use Pinot Noir, but any burgundy will do fine. The remainder of the bottle goes well with the stew!"

 

• Ready In: 2hrs 15mins
• Ingredients: 15
• Serves: 12-14

ingredients

• 4 tablespoons olive oil
• 1 garlic clove
• 2 large onions, thinly sliced
• 1⁄3 cup flour
• salt and pepper, to taste
• 2 1⁄2 lbs lean stewing beef, cut into 1 1/2 inch cubes
• 2 lbs baby red potatoes (about 1 1/2 inches diameter)
• 1⁄2 teaspoon dried dill weed
• 1 cup Burgundy wine
• 1 (10 ounce) can beef consomme
• 4 tablespoons olive oil (or a combination of both) or 4 tablespoons 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
• 1 (10 ounce) package frozen artichoke hearts, thawed and quartered

directions

1. Heat oil in a heavy 6 quart saucepot. Saute garlic and onion until golden; remove from pan.
2. Meanwhile, combine flour, salt, and pepper in a ziplock bag. Add beef cubes and shake until well coated.
3. Brown beef in oil in pot, adding more oil if needed.
4. Return onions and garlic to pot. Add potatoes, dill, wine, and consomme. Cover and simmer 1 1/2 hours or until tender.
5. Meanwhile, saute mushrooms in oil and/or melted butter for five minutes; season to taste with garlic, salt, and pepper.
6. Add mushrooms and artichoke hearts to stew. Adjust seasonings and simmer 15-20 minutes or until everything is tender and heated through.

Reviews

[Sheri Lou]

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!