Burgundy Beef Stew
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 728
- Total Fat
- 26
- Saturated Fat
- 10
- Carbohydrates
- 28
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 78
- Cholesterol
- 217
- Sodium
- 2012
- Total: 3 hr
- Active: 1 hr
Ingredients
4 slices bacon, chopped
One 4- to 5-pound chuck roast, cut into 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 onion, finely chopped
1 stalk celery, finely chopped
5 carrots, 1 finely chopped, 4 cut into 1-inch pieces
2 heaping tablespoons tomato paste
1 tablespoon all-purpose flour
6 cloves garlic, finely chopped
1 bottle Burgundy wine
1 pound button mushrooms
One 14-ounce package frozen pearl onions
3 to 4 cups low-sodium beef broth
Chopped fresh parsley, for serving
Directions
- Preheat the oven to 325 degrees F.
- Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
- Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
- Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
- Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.