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Beef Burgundy Stew

Photo: Hector Sanchez; Styling: Karin Olsen

Hands-on time 45 mins
Total time 3 hrs, 45 mins
Yield

Makes 4 to 6 servings

The Vice President for the Southern division of Sears, Roebuck, and Co. sent us this recipe after a trip to France.

Ingredients

  • 3 pounds beef stew meat
  • 2 cups red wine
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 yellow onion, coarsely chopped
  • 2 large carrots, sliced
  • 3 garlic cloves, chopped
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon all-purpose flour
  • 2 teaspoons table salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 to 1/2 cup beef broth

How to Make It

  1. Place meat and wine in a medium bowl; chill 1 hour. Remove meat using a slotted spoon; reserve wine in a small saucepan. Pat meat dry with paper towels.

  2. Cook reserved wine over medium-high heat, stirring occasionally, 15 minutes or until reduced to 1 cup.

  3. Melt butter with oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides. Add onion and next 3 ingredients, and cook, stirring often, 15 minutes or until vegetables and meat are cooked. Sprinkle flour over meat mixture, and cook, stirring constantly, 1 minute. Stir in reduced wine, salt, pepper, and 1/4 cup beef broth. Cover and reduce heat to low; simmer, stirring occasionally, 2 hours, adding up to 1/2 cup beef broth if needed.

Cook's Notes

We tested with Swanson 100% Natural 50% Less Sodium Beef Broth.