Sierra Nevada Beef Burgundy Delight
Experience the rich flavors of the Sierra Nevada with this luxurious Beef Burgundy Stew. This hearty dish combines perfectly tender stew meat with an explosion of fresh vegetables, aromatic herbs, and a robust red Burgundy wine. Infused with garlic and seasoned to perfection, this stew is ideal for cozy family dinners or gatherings with friends. The stew simmers for hours, allowing the flavors to meld beautifully, making it a delicious comfort food to savor during those cold evenings. Serve it with crusty bread for a complete meal that warms the soul.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
butter or margarine
4 tablespoons (melted)
garlic cloves
5-6 cloves (minced)
pepper
to taste (freshly ground)
stew meat
3 lbs (fat trimmed, cut into bite-size pieces)
red Burgundy wine
3 cups (n/a)
beef base or bouillon
1 tablespoon (n/a)
beef consomme or beef broth
3 cups (n/a)
onion
1/2 large (cubed)
celery ribs
2 (sliced)
dried parsley
1 1/2 tablespoons (n/a)
dried basil
2 tablespoons (n/a)
bay leaves
2 (n/a)
garlic salt
to taste (n/a)
carrots
3-4 (peeled and sliced diagonally)
red potatoes
6 (peeled and chopped into bite-size pieces)
mushrooms
5-6 (sliced)
cornstarch
2 tablespoons (mixed with water to thicken)
Instructions
1
In a large skillet, melt the butter over medium heat. Add minced garlic and a generous pinch of pepper, sautéing until fragrant.
2
Add the trimmed and cut beef into the skillet in batches to avoid overcrowding. Brown each piece thoroughly, about 5 minutes per batch, ensuring a rich color develops.
3
Transfer the browned beef to a large soup pot. Pour in the red Burgundy wine, then stir in the beef base or bouillon, beef consomme, cubed onion, sliced celery, dried parsley, dried basil, bay leaves, and garlic salt to taste. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 45 to 60 minutes or until the meat is tender.
4
After the meat is tender, add the sliced carrots and chopped potatoes. Continue to simmer until the vegetables are fork-tender, about 20 minutes.
5
Stir in the sliced mushrooms and cook for an additional 5 minutes, allowing them to soften and absorb the flavors of the stew. Adjust the seasoning with additional garlic salt or pepper if necessary.
6
To thicken the stew, mix the cornstarch with a small amount of water until smooth. Gradually stir this into the stew, mixing well, then remove from heat.
7
Serve hot, garnished with fresh herbs or alongside crusty bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sierra Nevada Beef Burgundy Delight?
It is a luxurious beef burgundy stew featuring tender stew meat, fresh vegetables, aromatic herbs, and red Burgundy wine, perfect for cold evenings.
What kind of meat should I use for this recipe?
The recipe calls for 3 lbs of stew meat with the fat trimmed and cut into bite-size pieces.
What type of wine is recommended?
A red Burgundy wine is used to provide a robust flavor to the stew.
How much wine is needed?
You will need 3 cups of red Burgundy wine.
What is the first step in preparing the stew?
In a large skillet, melt 4 tablespoons of butter or margarine over medium heat and sauté minced garlic and pepper.
How long should I brown the beef?
Brown the beef thoroughly in batches for about 5 minutes per batch to ensure a rich color develops.
Why should I brown the beef in batches?
Browning in batches avoids overcrowding the skillet, which allows the meat to brown properly instead of steaming.
What liquids are used besides wine?
The recipe uses 1 tablespoon of beef base or bouillon and 3 cups of beef consomme or beef broth.
What vegetables are included in the stew?
The stew includes onion, celery, carrots, red potatoes, and mushrooms.
How should the carrots be prepared?
Peel 3 to 4 carrots and slice them diagonally.
How many potatoes are required?
The recipe calls for 6 red potatoes, peeled and chopped into bite-size pieces.
What herbs are used for seasoning?
The stew is seasoned with 1 1/2 tablespoons of dried parsley, 2 tablespoons of dried basil, and 2 bay leaves.
How long does the meat need to simmer initially?
Simmer the meat in the wine and broth mixture for 45 to 60 minutes or until tender.
When do I add the carrots and potatoes?
Add the carrots and potatoes after the meat has become tender.
How long do the vegetables cook?
Simmer the carrots and potatoes for about 20 minutes until they are fork-tender.
How many mushrooms are added to the stew?
Add 5 to 6 sliced mushrooms near the end of the cooking process.
How long do the mushrooms cook?
Cook the mushrooms for an additional 5 minutes to allow them to soften and absorb the flavors.
How do I thicken the stew?
Mix 2 tablespoons of cornstarch with a small amount of water until smooth, then gradually stir it into the stew.
What is the recommended serving suggestion?
Serve the stew hot, garnished with fresh herbs or alongside crusty bread.
How many cloves of garlic are used?
The recipe requires 5 to 6 minced garlic cloves.
How much dried basil is needed?
The recipe calls for 2 tablespoons of dried basil.
Can I use beef broth instead of consomme?
Yes, you can use 3 cups of either beef consomme or beef broth.
How should the onion be cut?
Use 1/2 of a large onion and cut it into cubes.
How many celery ribs are needed?
The recipe uses 2 sliced celery ribs.
Is garlic salt included?
Yes, garlic salt is added to taste to adjust the final seasoning.
What size should the beef pieces be?
The beef should be cut into bite-size pieces.
Should the bay leaves remain in the stew?
Bay leaves are used during simmering for flavor; they are typically removed before serving.
How much butter is needed?
The recipe uses 4 tablespoons of butter or margarine.
What makes this dish a 'Delight'?
The combination of hearty ingredients, aromatic herbs, and the rich Burgundy wine creates a soul-warming comfort food experience.
Is the cornstarch added directly to the pot?
No, it must be mixed with water first to create a smooth slurry before being stirred into the stew to prevent clumping.