What to do when the Vice President of Sears loves a Beef Burgundy Stew dish he finds in France and shares it with Southern Living? You make it, of course.
I grew up in a wine-loving house. I don’t remember ever seeing my parents with a beer during my impressionable years, but wine glasses were always on the table. It’s pretty much what can be expected when you’re raised by a French dad and Belgian mom.
As I’ve gained my own appreciation for wine over the years, I’ve found myself gravitating towards a few specific growers. Robert Mondavi is one of those. It’s rare to visit my house and not see a few bottles of Robert Mondavi Private Selection wines on my rack.
That being the case, I was thrilled when Woodbridge by Robert Mondavi contacted me and asked if I wanted to try their Cabernet Merlot and Pinot Noir wines. Even though the Woodbridge winery is in a different location (near Mr. Mondavi’s home city), the quality and care used in making the wines is still all Mondavi.
Doug and I have been enjoying the wines with dinner, as well as as we sit together and listen to music, but I couldn’t have a bottle of amazing, bold, full-bodied red wine in the house and not use it in a beef stew.
Southern Living was kind enough to provide the opportunity in their February issue.
Whether it’s called beef burgundy or boeuf bourguignon, it’s pretty much the same thing; beef simmered in red wine. Named for the region in France in which the stew was created, any red wine, as long as it’s good quality and not sweet, will do. Cabernet, Merlot, Pinot; they’re all good.
Since the stew is the marrying of beef and wine, I was thrilled that the recipe started with marinating one in the other for an hour. I did just that, then poured the wine into a saucepan and let it simmer while I browned the beef in a Dutch oven. I added the vegetables and sautéed them until done, then sprinkled everything with a bit of flour before adding in the reduced wine, a bit of beef broth and seasoning.
The cover went on and my beef burgundy simmered for about two hours, making the house smell amazing the whole time it cooked.
Do you know why the photo is a close-up of a half bowl of stew? It’s because my beloved husband ate the rest of it. He really, and I mean really, liked it. A lot. I don’t blame him. Okay, yes, I do. The man made a pig of himself with the stuff. But I do understand why. The stew’s fantastic. The beef was tender and full of flavor and the sauce created by the Woodbridge wine, juices and vegetables was rich and wonderful over mashed potatoes.
This recipe’s a keeper.
What I’d Do Different Next Time
Not a darn thing.
Beef Burgundy Stew Recipe
- 3 pounds beef stew meat
- 2 cups red wine
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 yellow onion, coarsely chopped
- 2 large carrots, sliced
- 3 garlic cloves, chopped
- 2 teaspoons chopped fresh thyme
- 1 tablespoon all-purpose flour
- 2 teaspoons table salt
- 1 teaspoon freshly ground black pepper
- ¼ to ½ cup beef broth
- Place meat and wine in a medium bowl; chill 1 hour. Remove meat using a slotted spoon; reserve wine in a small saucepan. Pat meat dry with paper towels.
- Cook reserved wine over medium-high heat, stirring occasionally, 15 minutes or until reduced to 1 cup.
- Melt butter with oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides. Add onion and next 3 ingredients, and cook, stirring often, 15 minutes or until vegetables and meat are cooked. Sprinkle flour over meat mixture, and cook, stirring constantly, 1 minute. Stir in reduced wine, salt, pepper, and ¼ cup beef broth. Cover and reduce heat to low; simmer, stirring occasionally, 2 hours, adding up to ½ cup beef broth if needed.