Everyday Meals

Jennifer's Burgundy Beef Stew


  • 1 slice bacon
  • 1 tablespoon olive oil
  • ¼ cup all-purpose flour
  • 1 ½ pounds London broil-cut beef, cut into chunks
  • 2 cups low-sodium beef stock
  • 1 cup Burgundy wine
  • 4carrots, cut into chunks
  • 1 pound potatoes, cut into chunks
  • ½ pound mushrooms, sliced
  • 2garlic cloves, minced
  • 1onion, cut into chunks
  • 1 teaspoon dried marjoram
  • ¾ teaspoon ground thyme
  • ½ teaspoon seasoned salt
  • ⅛ teaspoon salt
  • 1 pinch ground black pepper, or to taste
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

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