Burgandy Beef Stew

Fork-tender and richly flavored.

Yield: serves 4 to 6

Ingredients

  • 1 1/2 pounds boneless chuck, cubed
  • 2 tablespoons oil
  • 2 baking potatoes, chopped into 1/2-inch cubes
  • 2 onions, peeled and chopped
  • 4 carrots, chopped
  • 1 turnip, chopped
  • 3 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 cup Burgundy wine or beef broth
  • 3 bay leaves
  • 1 teaspoon fresh basil, chopped
  • 1 (14 1/2-oz.) can chopped tomatoes

Preparation

  1. Brown beef in oil in a large stew pot. Add all vegetables, except tomatoes, and saute over medium-low heat for 5 minutes.
  2. Sprinkle flour over meat and vegetables and stir to coat. Add broth, wine or broth, seasonings and tomatoes. Bring to a boil; reduce heat to low and simmer, covered, for 1 1/2 hours, or until meat is very tender, stirring occasionally.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Burgandy Beef Stew Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy