Burgundy Beef Stew Recipe

3 2 5
Burgundy Beef Stew Recipe
Burgundy Beef Stew Recipe photo by Taste of Home
Publisher Photo

Burgundy Beef Stew Recipe

Read Reviews
3 2 5
Publisher Photo
Mindy Ilar’s stew brims with home-cooked comfort. The St. Albans, West Virginia cook dresses up the dish with sirloin, turkey bacon and a variety of herbs, making it special enough for company.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours

Ingredients

  • 1/2 cup all-purpose flour
  • 1 pound beef top sirloin steak, cut into 1/2-inch pieces
  • 3 turkey bacon strips, diced
  • 8 small red potatoes, halved
  • 2 medium carrots, cut into 1-inch pieces
  • 1 cup sliced fresh mushrooms
  • 3/4 cup frozen pearl onions, thawed
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/2 cup reduced-sodium beef broth
  • 1 cup Burgundy wine or additional reduced-sodium beef broth
  • 6 cups hot cooked egg noodles

Directions

Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet coated with cooking spray, brown beef and bacon in batches on all sides.
Place beef and bacon in a 5-qt. slow cooker. Stir in the vegetables, garlic, seasonings, broth and wine.
Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf. Thicken cooking juices if desired. Serve with noodles. Yield: 6 servings.
Originally published as Burgundy Beef Stew in Light & Tasty February/March 2008, p48

Nutritional Facts

1 cup stew with 1 cup noodles: 388 calories, 7g fat (2g saturated fat), 70mg cholesterol, 434mg sodium, 49g carbohydrate (4g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 starch, 3 lean meat.

  • 1/2 cup all-purpose flour
  • 1 pound beef top sirloin steak, cut into 1/2-inch pieces
  • 3 turkey bacon strips, diced
  • 8 small red potatoes, halved
  • 2 medium carrots, cut into 1-inch pieces
  • 1 cup sliced fresh mushrooms
  • 3/4 cup frozen pearl onions, thawed
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/2 cup reduced-sodium beef broth
  • 1 cup Burgundy wine or additional reduced-sodium beef broth
  • 6 cups hot cooked egg noodles
  1. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet coated with cooking spray, brown beef and bacon in batches on all sides.
  2. Place beef and bacon in a 5-qt. slow cooker. Stir in the vegetables, garlic, seasonings, broth and wine.
  3. Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf. Thicken cooking juices if desired. Serve with noodles. Yield: 6 servings.
Originally published as Burgundy Beef Stew in Light & Tasty February/March 2008, p48

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBurgundy Beef Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lewissl User ID: 1452786 168982
Reviewed Nov. 13, 2009

"It's a keeper. I've made it several times."

MY REVIEW
mother of 3 User ID: 1726536 170357
Reviewed Oct. 19, 2009

"For some reason, this dish turned out bitter, so my canines are enjoying it over their dry dog food."

Loading Image