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Burgundy Beef Stew
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Prep Time:
15 minutes
Total Time:
2 hours 5 minutes
Savory beef and mushrooms in flavorful broth, comforting for chilly days.
Ingredients:
  • 6 slices bacon, cut into 1-inch pieces
  • 2 lb beef stew meat, cut into 1-inch pieces
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1 1/2 cups dry red wine or Progresso™ beef flavored broth (from 32-oz carton)
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
  • 1 1/4 teaspoons salt
  • 1 teaspoon beef bouillon granules
  • 1/4 teaspoon pepper
  • 1 clove garlic, finely chopped
  • 1 dried bay leaf
  • 2 tablespoons butter or margarine
  • 1 package (8 oz) sliced fresh mushrooms (3 cups)
  • 4 medium onions, sliced
  • Chopped fresh parsley, if desired
Instructions:
  • Cook bacon in a 4-quart Dutch oven over low heat, stirring occasionally, until crispy. Remove bacon with a slotted spoon and refrigerate.
  • Dredge beef in flour and sauté in bacon drippings over medium-high heat, stirring regularly, until browned. Remove any excess fat from the Dutch oven.
  • Pour a splash of wine and add water until the beef is covered in the Dutch oven. Mix in thyme, salt, bouillon granules, pepper, garlic, and bay leaf. Bring to a boil, then lower the heat, cover, and simmer for approximately 1 hour and 30 minutes until the beef is tender.
  • In a 12-inch skillet, melt butter over medium heat. Sauté mushrooms and onions in the butter until onions are tender. Add the mushroom mixture and bacon to the stew. Cover and simmer for 10 minutes. Discard bay leaf, then finish by garnishing the stew with parsley.

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