Oven Stew With Burgundy Wine Diabetic 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.

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.

SLOW-SIMMERED BURGUNDY BEEF STEW

Steps:

• Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan., Add bouillon, parsley, seasoning, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour., Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.

BEEF BURGUNDY

Steps:

• Preheat oven to 350°F.
• Heat 2 tbsp butter and oil in an oven proof Dutch oven or heavy saucepan.
• Add beef and quickly brown on all sides.
• Sprinkle in flour and cook, stirring, until flour is golden brown.
• Add salt, pepper, garlic, wine and 1 cup of water (or enough to cover meat).
• Bring mixture to a boil.
• Tie the sprigs of celery and parsley together with string for thread.
• Add celery/parsley bundle, bay leaf and thyme to pan.
• Cover tightly and place in oven for 2 hours or until meat is tender.
• Skim off fat and remove the celery, parsley and bay leaf.
• Place bacon in skillet and cook until crisp.
• Add onions and cook until lightly browned, stirring gently.
• Remove onions and bacon from pan using a slotted spoon and add to meat mixture.
• Recover and put back in oven for an additional 15 minutes.
• Heat 2 tsp butter in skillet.
• Add mushrooms and lemon juice.
• Cook gently for about 2 minutes.
• Sprinkle mushrooms and chopped parley over beef mixture.
• Serve immediately.