Boys being boys, they are always hungry. Even in the summer, when I make a dish like this there are no leftovers. Everyone complained of being hungry about 10 PM and I think this stew finished around 1:30 AM. No one complained when they finally ate, they snacked on bacon till it was done, and I had to keep remaking bacon in the microwave. The source for this recipe was Dr. Atkin's New Diet Revolution.
Burgundy Beef Stew
1/2 cup flour
3 lbs. beef chuck, stew meat, cut into 1" cubes
1/4 lb. sliced bacon
1 tbsp. olive oil
1 med. onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, finely minced
2 cups of dry red wine
1 can (14 1/2 ounces) reduced-sodium beef broth plus a can of water
1 bay leaf
1/2 tsp dried thyme
1 tbsp butter
1/2 lb. button mushrooms
- Spread flour on a plate; lightly coat beef pieces, tap off excess. In a large Dutch oven over medium heat, cook bacon until crisp. Remove bacon, crumble and set aside.
- Add oil to bacon fat in Dutch oven. Brown beef in batches. Transfer to a platter. Add onion, carrot and celery to Dutch oven; cook 8 minutes, or until softened. Add garlic and cook 1 minute more. Pour in wine; increase heat to high. Boil until wine is reduced to about 1 cup, about 5 minutes.
- Return beef and accumulated juices to Dutch oven. Pour in beef broth and water; add bay leaf and thyme. Reduce heat to low; cover partially and simmer 1 1/2 hours, until beef is tender.
- Melt butter in large skillet over medium heat. Saute' mushrooms until golden brown, about 5 minutes. Add mushrooms to stew along with reserved bacon. Remove bay leaf.