Burgundy Beef Stew! Who Know?!

A few weeks after that hilarious dinner I made the burgundy beef stew for my husband and it tasted fabulous. If you don’t have burgundy wine you can use any dry red wine and the end result will taste just as well. I added a couple of things. I love celery so I added some of that and I also added rosemary. I love to cook with rosemary. I was so hungry while I waited for that stew to cook on the stove. My whole family loved this stew and I got to tell them a funny story over dinner. This is definitely a beef stew that you will want to try. It is scrumptious and you won’t be able to eat only one bowl.

Check out what our friends from Bonjour Han have to say about this:

Ingredients

• 5 slices bacon, chopped (I used thick-cut)
• 4 Tbs Land O Lakes unsalted butter, divided (I always use unsalted, but if you have salted, it’s perfectly fine to use)
• 8 oz. small button mushrooms (see below)
• 4 oz. morel mushrooms, chopped (Instead of using button and morel mushrooms, I just used “regular” mushrooms and cut them into chunks. And then I added some more, because mushrooms and I have a special relationship like that.)
• 16 small white onions, peeled, or 1 cup frozen pearl onions, thawed and drained (I used 1 large onion, roughly chopped)
• 1 carrot, chopped
• 2 lbs beef chuck, cut into 1 1/2″ cubes (I used “stew beef” and cut it into approximately 1-inch chunks)
• 2 Tbs Gold Medal flour
• 3 cups dry red wine
• 2 cloves garlic, chopped
• 1 cup Swanson beef broth
• 2 sprigs fresh thyme (or a good shake of dried thyme… maybe 1/4 tsp?)
• 2 sprigs fresh sage (same as with the thyme)
• 2 bay leaves
• Morton salt and McCormick’s pepper to taste
• 2 Tbs chopped fresh parsley (or a few good shakes of dried parsley… maybe 1/2 tsp?)

Instructions

1. Cook bacon over medium-high heat until crisp. Remove the bacon pieces to a plate and set aside.
2. Add 2 Tbs of butter to the bacon fat. When melted and stirred, add mushrooms and cook for about 3 minutes until just tender. Season with salt and pepper. Add the onion and carrot and sauté until vegetables are tender (maybe another 7 minutes). Transfer vegetables to the bacon plate with a slotted spoon and set aside.
3. Melt the remaining 2 Tbs butter in the pan and add the beef, stirring and cooking until browned on all sides. Add the flour, stir, and cook about 3 more minutes so the flour can brown.
4. Pour the red wine slowly into the pan and stir, scraping up the nectar of heaven drippings from the bottom of the pan. Bring to a boil and add garlic, broth, thyme, sage and bay leaves. When the mixture is boiling, reduce to a low simmer, cover and cook for 1 hour. Your kitchen will smell wonderful.
5. Dump the bacon and vegetables back into the pot and season with salt and pepper. Cover and cook for another 30 minutes. Stir in parsley a few minutes before serving.

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Quick Tip: Add chunks of potatoes for more veggie.

Thanks again to Bonjour Han for this amazing recipe.