Nana's Hearty Burgundy Beef Stew
This hearty Burgundy Beef Stew is a cherished family recipe passed down through generations and holds a special place in our hearts. My husband adores this rich, savory stew, crafted with tender chunks of beef simmered to perfection in a robust Burgundy wine sauce. Each bite showcases the harmonious blend of smoky bacon, vibrant vegetables, and aromatic herbs, making it a comforting dish perfect for any occasion. It’s simple to prepare and is an excellent way to utilize leftover red wine. For the best flavor, the stew benefits from an overnight rest in the refrigerator, allowing the flavors to meld beautifully.
N/A
Servings
400
Calories
12
Ingredients
Ingredients
Bacon
1/2 lb (diced and fried)
Stewing beef
2 lbs (cut into 1-inch cubes and dredged in seasoned flour)
Carrots
1 cup (diced)
Celery
1 cup (sliced)
Onion
1 cup (coarsely chopped)
Potato
1/2 cup (diced)
Ketchup
2 tablespoons (tomato)
Burgundy wine
3 cups (used to cover the vegetables)
Bay leaf
1 (added whole)
Garlic
2 cloves (crushed)
Salt
1 teaspoon (for seasoning flour)
Black pepper
1/2 teaspoon (freshly ground for seasoning flour)
Instructions
1
Preheat your oven to 325°F (165°C).
2
In a large skillet, heat the bacon fat over medium heat. Add the seasoned and dredged beef cubes to the skillet, browning them on all sides until they develop a rich, golden crust. Remove the beef and set aside.
3
In the same skillet, add the diced carrots, sliced celery, coarsely chopped onion, and diced potatoes. Sauté for about 5 minutes until the vegetables start to soften.
4
Stir in the ketchup, then pour in the Burgundy wine, ensuring the vegetables are covered. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to concentrate the flavors.
5
In a large covered casserole dish, combine the browned beef and sautéed vegetables. Add the bay leaf and crush the garlic cloves before adding them to the pot. Mix well.
6
Cover the casserole dish and place it in the preheated oven. Braise for 2 hours, allowing the flavors to mingle and the meat to become tender.
7
Once done, remove from the oven and let the stew cool. Transfer it to the refrigerator and allow it to sit overnight for optimal flavor development.
8
The next day, reheat the stew until warmed through. Serve it as-is or over a bed of steamed rice for a complete meal.
Nutrition Information
20g
Fat
27g
Carbs
33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Nana's Hearty Burgundy Beef Stew?
It is a cherished family recipe consisting of tender beef chunks simmered in a robust Burgundy wine sauce with bacon and vegetables.
What type of meat is recommended for this stew?
The recipe calls for 2 lbs of stewing beef, cut into 1-inch cubes.
What is the best way to prepare the beef before cooking?
The beef should be cut into 1-inch cubes and dredged in seasoned flour before browning.
What temperature should I preheat the oven to?
Preheat your oven to 325°F (165°C).
How much Burgundy wine is needed?
The recipe requires 3 cups of Burgundy wine to cover the vegetables.
How long should the stew be braised in the oven?
The stew should be braised in a covered casserole dish for 2 hours.
Why is it recommended to let the stew sit overnight?
An overnight rest in the refrigerator allows the flavors to meld beautifully for the best flavor.
What vegetables are included in Nana's Hearty Burgundy Beef Stew?
The stew includes diced carrots, sliced celery, coarsely chopped onion, and diced potatoes.
How much bacon is used in the recipe?
The recipe uses 1/2 lb of bacon, diced and fried.
Is there a secret ingredient for the sauce base?
The recipe uses 2 tablespoons of tomato ketchup to add flavor to the wine base.
How many calories are in a serving of this beef stew?
There are 400 calories per serving.
What is the protein content of this dish?
Each serving contains 33g of protein.
How much fat is in one serving?
There are 20g of fat per serving.
What are the total carbohydrates per serving?
The stew contains 27g of carbohydrates per serving.
How much garlic is required?
The recipe calls for 2 cloves of garlic, which should be crushed before adding.
What herbs are used to season the stew?
The recipe uses a bay leaf, salt, and freshly ground black pepper.
What should I serve with the beef stew?
It can be served as-is or over a bed of steamed rice for a complete meal.
How long should I simmer the wine and vegetable mixture before baking?
Simmer the mixture for 10 minutes to concentrate the flavors before combining with the beef.
Can I use leftover wine for this recipe?
Yes, this stew is described as an excellent way to utilize leftover red wine.
What is the first step of the cooking process?
The first step is to preheat your oven and then brown the seasoned beef cubes in bacon fat.
What type of pan should be used for browning the beef?
A large skillet is recommended for browning the beef and sautéing the vegetables.
How should the onions be prepared?
The onions should be coarsely chopped.
How much salt and pepper is used?
The recipe uses 1 teaspoon of salt and 1/2 teaspoon of black pepper for seasoning the flour.
How many ingredients are in this recipe in total?
There are 12 total ingredients in the recipe.
Is the beef stew cooked on the stovetop or in the oven?
While the initial browning and simmering happen on the stovetop, the main cooking occurs in the oven.
Should the casserole dish be covered or uncovered?
The stew should be cooked in a large covered casserole dish.
What is the prep for the carrots and celery?
Carrots should be diced (1 cup) and celery should be sliced (1 cup).
What is the preparation style for the bay leaf?
The bay leaf is added whole to the casserole dish.
How do I reheat the stew after its overnight rest?
Reheat the stew until warmed through before serving.
Is this recipe considered difficult?
The recipe is described as simple to prepare, making it accessible for most home cooks.