Beef Burgundy Stew

Yum

The weather has been strange around here the past few weeks.  

Raining one day, big major rain...and then 90 degrees the next.  Very unusual for this time of year for sure!  So on one of the rainy days...which always land on the weekends mind you, I decided to make a nice hearty stew.  One with wine in it!  What's better than that?  

I love the flavor red wine lends to a beef dish.  So I rooted around, found my favorite chicken and wine stew, adapted it to suit our needs and voila!  Beef Burgundy Stew on a rainy day!

We opted to have the stew over some brown rice, but MGG suggested that next time we try it over mashed potatoes, or some egg noodles.  Either way it is tummy filling, warming, comfort food at it's best.  All you need is some good crusty french bread to help get every last drop.  Better yet, try my Buttermilk Biscuits. Yum!

Hope you give this a try, it's a classic combination!

Beef Burgundy Stew
Serves: 4 

1 tablespoons butter
1/2 medium onion, sliced
8 oz sliced mushrooms
1 1/2 lbs beef stew meat, cut into 1-inch cubes
1 cloves garlic, minced
1 teaspoon salt
½  teaspoon dried marjoram
½  teaspoon dried thyme 

1 tablespoon of dried parsley
1/8  teaspoon pepper
1 ½  cups beef broth
1 ¾ cups Burgundy wine

2 carrots, peeled and sliced diagonally

4 red potatoes, chopped into bite sized pieces

2 T cornstarch

Melt butter in Dutch oven or 3-quart saucepan over medium heat. Cook onions and mushrooms in butter about 10 minutes, stirring occasionally, until onions are tender. Remove vegetables from Dutch oven; drain and reserve.

Cook beef and garlic in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Sprinkle with salt, marjoram, thyme, parsley and pepper.

Add broth and wine and heat to boiling.  Reduce heat and cover and simmer for 45-60 minutes.  Add carrots and potatoes and cook until tender, about 20 minutes.  

To thicken stew mix cornstarch with enough water to create a smooth and slightly thick mixture.  Stir into stew and allow to thicken.  Remove from heat and serve.

Serve over rice.