Burgundy beef stew is a full bodied stew prepared with stew beef meat and burgundy wine. Cooked with mushrooms and carrots, this burgundy stew can be served with noodles or rice or even whole bread. This beef stew makes for one hearty dinner.
Lean beef stew meat
All purpose flour
1⁄4 Cup (4 tbs)
1 Cup (16 tbs)
2 Cup (32 tbs) (Onion, Bell Pepper, & Celery)
4 Large (Sliced)
3 Cup (48 tbs)
4 Cup (64 tbs)
2 Cup (32 tbs)
Place stew meat in a large mixing bowl.
Season with Sea Salt, Tony’s, and Garlic Powder.
Toss in 1/4 of all-purpose flour to coat the stew meat.
Mix well until all meat is covered in the flour.
In a large 6 quart pot or Dutch oven, heat 2 tablespoons oil on medium heat (#6).
Place bacons pieces in the hot oil and brown. Remove from heat into a separate bowl.
In the same pot, brown the stew meat in 2-3 batches.
Brown the meat on all sides to sear in the juices and the browning creates a nice gravy.
Remove from from heat after each batch and reserve in a separate clean bowl.
Next, saute’ 2 cups Cajun Trinity (onion, bell pepper, and celery) and 1 tablespoon minced garlic.
Add diced carrots. Cook 5 minutes.
Toss in sliced mushrooms.
Add 3 cups red wine, 1 tablespoon tomato paste, and 4 cups beef stock. Stir well to blend.
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An irresistible variation of the regular beef stew, this is wholesomely prepared with beef meat and burgundy wine. Chef Beryl Stokes makes this dish in a quick and easy recipe. You can just follow her and stir in this hot and exotic stew in your home kitchen.