Savory Burgundy Beef and Vegetable Stew
This savory beef stew combines tender chunks of beef with vibrant baby potatoes, earthy mushrooms, and artichoke hearts, all simmered in a rich and aromatic Burgundy wine sauce. It's a comfort dish that breaks the norm; each ingredient shines on its own, contributing unique flavors that come together harmoniously. Perfect for a cozy family dinner or a gathering with friends, this hearty stew will warm your heart and satisfy your palate. Serve it with the remaining Burgundy for a delightful pairing!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
olive oil
8 tablespoons (divided)
garlic clove
1 (minced)
large onions
2 (thinly sliced)
flour
1/3 cup (for coating beef)
salt
to taste
pepper
to taste
lean stewing beef
2 1/2 lbs (cut into 1 1/2 inch cubes)
baby red potatoes
2 lbs (about 1 1/2 inches in diameter, halved)
dried dill weed
1/2 teaspoon
Burgundy wine
1 cup
beef consomme
1 (10 ounce) can
fresh button mushrooms
18 (halved or quartered, depending on size)
granulated garlic
to taste
frozen artichoke hearts
1 (10 ounce) package (thawed and quartered)
Instructions
1
In a heavy 6-quart saucepot, heat olive oil over medium heat.
2
Add minced garlic and sliced onions to the pot; sauté until golden brown and fragrant, about 5 minutes. Remove from the pot and set aside.
3
In a ziplock bag, combine flour, salt, and pepper. Add the beef cubes to the bag and shake until well coated.
4
In the same pot, brown the beef over medium-high heat until it develops a nice crust, about 5-7 minutes. Add more oil if required for browning.
5
Return the sautéed onions and garlic to the pot with the beef.
6
Add the baby potatoes, dried dill weed, Burgundy wine, and beef consomme. Stir to combine, then cover and let it simmer on low heat for 1 1/2 hours, or until the beef and potatoes are tender.
7
While the stew is simmering, heat an additional 4 tablespoons of oil and/or melted butter in a skillet over medium heat.
8
Add the halved or quartered mushrooms to the skillet and sauté for about 5 minutes, seasoning with granulated garlic, salt, and pepper to taste.
9
Add the sautéed mushrooms and thawed quartered artichoke hearts to the stew. Stir to combine and taste the stew to adjust seasoning as needed.
10
Simmer for an additional 15-20 minutes to allow all flavors to meld together.
11
Serve hot, with additional Burgundy wine on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of Savory Burgundy Beef and Vegetable Stew?
The stew features a rich and aromatic Burgundy wine sauce combined with earthy mushrooms, vibrant baby potatoes, and unique artichoke hearts for a savory comfort dish.
What type of beef is recommended for this recipe?
The recipe calls for 2 1/2 lbs of lean stewing beef, cut into 1 1/2 inch cubes.
How long should I simmer the beef and potatoes?
The beef and potatoes should be covered and simmered on low heat for approximately 1 1/2 hours until they are tender.
Do I need to peel the baby red potatoes?
No, the recipe uses halved baby red potatoes with the skin on, which adds texture and nutrients to the stew.
When should the artichoke hearts be added to the stew?
The thawed and quartered artichoke hearts should be added toward the end of the cooking process, along with the sautéed mushrooms.
What kind of wine is best for this beef stew?
Burgundy wine is specifically called for in this recipe to create the signature rich sauce and deep flavor.
How do I prepare the beef before browning it?
Combine flour, salt, and pepper in a ziplock bag, then add the beef cubes and shake until they are well coated.
Should I sauté the mushrooms before adding them to the pot?
Yes, the mushrooms should be sautéed in a skillet with oil or butter for about 5 minutes and seasoned before being added to the main stew.
Can I use fresh artichokes instead of frozen?
While the recipe specifies frozen artichoke hearts that have been thawed and quartered, you could use fresh if they are properly trimmed and parboiled first.
What is used to thin or flavor the sauce besides wine?
A 10-ounce can of beef consomme is added to the pot along with the Burgundy wine to create the stew's liquid base.
How many onions are needed for this stew?
The recipe requires 2 large onions that have been thinly sliced.
What size pot is recommended for cooking?
A heavy 6-quart saucepot is ideal for preparing this amount of beef and vegetables.
Is dried dill weed a standard ingredient in this stew?
Yes, 1/2 teaspoon of dried dill weed is included to add a unique herbal note to the flavor profile.
How do I ensure the beef develops a nice crust?
Brown the flour-coated beef cubes over medium-high heat for 5-7 minutes, adding more oil if necessary to achieve a good sear.
Can I substitute the olive oil?
While olive oil is specified, you can use other high-heat cooking oils or a mix of oil and butter for sautéing the mushrooms.
What should I do with the sautéed onions and garlic while browning the beef?
Remove the sautéed onions and garlic from the pot and set them aside while you brown the beef to prevent them from burning.
How long is the final simmer after adding all ingredients?
After adding the mushrooms and artichokes, simmer the stew for an additional 15-20 minutes to let the flavors meld.
How much garlic is used in this recipe?
The recipe uses 1 minced garlic clove for the base and additional granulated garlic to taste when sautéing the mushrooms.
What is the best way to serve this stew?
Serve it hot, ideally paired with a glass of the same Burgundy wine used in the cooking process.
How many mushrooms are included?
The recipe calls for 18 fresh button mushrooms, halved or quartered depending on their size.
Is this a good recipe for a family dinner?
Yes, it is described as a hearty comfort dish that is perfect for a cozy family dinner or a gathering with friends.
Can I make this stew ahead of time?
Like most stews, the flavors often improve overnight, making it an excellent dish to prepare in advance and reheat.
What size should the baby potatoes be?
The recipe suggests baby red potatoes that are about 1 1/2 inches in diameter.
How do I adjust the seasoning of the stew?
You should taste the stew during the final simmer and add salt, pepper, or granulated garlic as needed.
Can I use beef broth instead of consomme?
Beef consomme is richer and more concentrated, but beef broth can be used as a substitute if needed, though the sauce may be slightly less intense.
What makes this stew 'break the norm'?
It breaks the norm by using unique ingredients like artichoke hearts and Burgundy wine, allowing each ingredient to shine individually.
Is the flour used for thickening?
Yes, the flour used to coat the beef helps thicken the sauce as the stew simmers.
Can I add other vegetables like carrots?
While not in the original recipe, carrots or celery could be added during the long simmer for extra variety.
How much olive oil is needed total?
The recipe calls for 8 tablespoons of olive oil, divided between sautéing the aromatics, browning the beef, and cooking the mushrooms.
What should the heat setting be for the long simmer?
The stew should be kept on low heat once the wine and consomme are added to ensure the beef becomes tender without boiling too vigorously.