Beef Burgundy Stew
This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.
Classics are classic for a reason. In this timeless dish, a tough cut of beef becomes tender in a bath of red wine, and the whole stew is fragrant with rosemary. Go with a moderately priced red wine, like a pinot noir or a burgundy, for a delicious stew.
The High Five (Four!)
- 1 1/2 pounds beef stew meat, cut in 2-inch cubes
- 1 cup red wine
- 2 cups beef stock
- 2 carrots, chopped or sliced into rounds
Pantry and Kitchen Items
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1 bay leaf
- In a large bowl, combine the beef, flour, salt and pepper, and toss to coat. In a large Dutch oven or other heavy pot, heat the olive oil over medium-high heat for about 1 minute, then sprinkle in the beef, leaving some room between the pieces. Don't crowd the pan; you may need to do this in two batches. Brown the beef on each side for about 1 minute, then use a slotted spoon to move to another bowl.
- To the pan, add the red wine and stir up any browned bits. Add the stock, carrots, rosemary and bay leaf and bring to a boil. Reduce the heat to low and add the browned beef to the pot.
- Cover and cook, stirring occasionally, for about an hour. When the beef is tender, taste to see if it needs salt or pepper. Serve with rice or noodles.
Spoon over rice or egg noodles, or serve them alongside this stew with a slice of toasted garlic bread.
280 calories, 13 g. fat, 45 mg. cholesterol, 750 mg. sodium, 12 g. carbohydrate, 1 g. fiber, 17 g. protein