Burgundy Pepper Spoon Stew Recipes

BURGUNDY BEEF STEW

Steps:

• Preheat the oven to 325 degrees F.
• Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
• Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
• Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
• Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.

BURGUNDY PEPPER SPOON STEW

Steps:

• 1. Preheat 350 degree oven.
• 2. Put wine and spices together in a large bowl.
• 3. Leave meat whole or cut up meat and put into bowl with marinade. Cover with lid. Refrigerate for 8 hours. Swirl the meat and marinade several times.
• 4. Put two Tablespoons of olive oil in a large skillet, start browning the marinated meat. (Save the marinade in the refrigerator until needed).
• 5. Put browned meat into roast pan. Use left over marinade to deglaze the skillet. Pour this into the roast pan. If need be, use some water to finish deglazing the skillet and pout that over the meat too.
• 6. Wash, peel and cut up the carrots and add them to the roast pan.
• 7. Peel and cut up onions and add them to the roast pan.
• 8. Wash and cut up the celery (including the leaves) and add to the roast pan.
• 9. Wash potatoes, cut off any bad spots, cut them up and add to the roast pan. *** I don't peel the potatoes, but you can if you want to.
• 10. Wash, peel and cut up turnips, add to the roast pan. *** If your turnips have any greens on them, clean them and add them in too.
• 11. Pour 3 quarts of water over the top of everything in the roast pan. Put the lid on roast pan. Put into oven. Cook for 3 hours (check about halfway through and add more water if needed).
• 12. Remove when done. Remove lid. Gently stir the meat and vegetables a bit. Push as much as you can to one end of the roaster. Sprinkle with extra pepper, garlic powder to taste. Set on top of the stove, bring liquid to a boil.
• 13. Mix beef base into a bowl with 1/2 cup of cold water.
• 14. Add corn starch to the bowl. Stir until cornstarch is liquefied.
• 15. Add the mixture in the bowl slowly into the roast pan with boiling liquid. Stir constantly until a thick gravy forms.
• 16. Add frozen peas at this time (optional), I love the bright green color and flavor, so I always add peas!
• 17. Serve on a plate or in a bowl. I like bread and butter of any kind, Irish Soda Bread or Hawaiian Rolls are favorites.

SLOW COOKER BEEF BURGUNDY

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.

CLASSIC BEEF BURGUNDY STEW

Steps:

• Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
• Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
• Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
• To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.

SLOW COOKER BEEF BURGANDY STEW

Steps:

• In a large resealable plastic bag, combine 1 cup wine, oil, 1 teaspoon pepper and 1/2 teaspoon salt. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight., In a large skillet, cook bacon over medium heat until almost crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Brown onion in drippings. Add mushrooms and garlic; cook 3 minutes longer. Transfer onion mixture and bacon to a 4-qt. slow cooker., Drain and discard marinade. Add 1/4 cup flour to beef in bag; toss to coat. Transfer beef to slow cooker. In a small bowl, combine the tomato paste, thyme, parsley and remaining wine, pepper and salt. Pour over beef. Cover and cook on low for 9-10 hours or until meat is tender., Combine remaining flour and broth until smooth; gradually stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with noodles if desired.

JENNIFER'S BURGUNDY BEEF STEW

Steps:

• Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
• Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
• Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
• Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.