This is nice, kind of a cross between beef stew and beef bourguignon. Garnish with fresh parsley if you like. The pearl onions make it fancier, but if you can’t find any, or don’t have time to peel them, you can just use a cup or so of chopped onion – add with the carrots and garlic.
Burgundy Beef Stew
- 2 pounds lean stewing beef cut in 1 inch cubes
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 3 carrots sliced crosswise into 1/4 to 1/2 inch pieces
- 2 cloves garlic minced
- 1 cup beef stock
- 3/4 cup red wine
- 2 bay leaves
- 1/2 teaspoon thyme
- 1 pound small mushrooms
- 1/2 pound pearl onions peeled
- Mix flour and salt and pepper together. Pour over the beef cubes and toss to coat beef with flour.
- In a large saucepan or Dutch oven, heat 1 tablespoon oil, and brown the beef cubes in batches. Brown on all sides, and add more oil if necessary.
- Remove beef from the pan. Add the remaining oil, and carrots and garlic. Cook for about 3 minutes.
- Return beef to the pan. Add beef stock, wine, bay leaves and thyme. Bring to a boil, reduce heat, cover and simmer for about an hour.
- Add the pearl onions and mushrooms and simmer for another 30 minutes, or until tender.
- Remove from heat and discard bay leaves. Makes 6 to 8 servings.