nana's burgundy beef
My husband loves stew, this is his favorite, made the way his mother prepared it. It's a quick and easy stew that is big on flavor. This is a great recipe for using up the rest of the red wine that you didn't finish last night. *Please note that the sitting time in fridge is not listed in cooking time.*
prep time
25 Min
cook time
2 Hr 10 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1/2 - lb bacon, diced and fried
- 2 - lbs stewing beef, cut into 1 inch cubes, dredged in seasoned flour
- 1 - cup carrot, sweet, diced
- 1 - cup celery, sliced
- 1 - cup onion, coarsely chopped
- 1/2 - cup potato, diced
- 2 - tablespoons ketchup, tomato
- 3 - cups red wine, burgundy is best
- 1 - bay leaf
- 2 - garlic cloves
- 1 - teaspoon salt (for seasoning flour)
- 1/2 - teaspoon black pepper, freshly ground (for seasoning flour)
How To Make nana's burgundy beef
-
Step 1Preheat oven to 325 degrees F.
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Step 2Brown the floured and seasoned beef in the hot bacon fat.
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Step 3Place the vegetables and ketchup in a saucepan, pour in the wine to cover and bring to a boil.
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Step 4Reduce heat and simmer for 10 minutes.
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Step 5Put the browned meat and vegetable mixture into a covered casserole, add the bay leaf and the garlic and bake for 2 hours.
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Step 6Remove and cool then place in fridge.
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Step 7Let sit overnight in the fridge and warm the next day for best results.
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Step 8Lovely served as is or over steamed rice or noodles.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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