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Beef Burgundy Stew (9/28/2012)

Beef Burgundy Stew


3 lbs. Bottom round, rump, sirloin or chuck roast-cut into 1-inch cubes
3-4 black peppercorns
1 (750 ml) bottle dry red wine (like Pinot Noir)
5 slices bacon, cut into ½-inch pieces
2 tablespoons Olive or vegetable oil
2 cloves garlic, minced
1 medium onion, chopped
1 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon tomato paste
2 bay leaves
Salt and Pepper to taste
1 teaspoon sugar
Pinch of allspice or ground cloves
½ teaspoon paprika
3 cups beef stock or broth
6 carrots, peeled and sliced into 1-inch cubes
1 small bag frozen pearl onions
6 potatoes, peeled and cubes
1 lb. mushrooms, sliced


The day before preparing, in a large bowl, add the beef cubes and peppercorns; pour in bottle of wine to cover. Cover the bowl with plastic wrap and refrigerate 24 hours.
After 24 hours, remove beef from refrigerator and pour off the wine marinade; reserving the marinade. Pat the beef dry with paper towels. In a large soup pot over medium-high heat, cook bacon until browned; remove to a dish and set aside.


Add oil to bacon fat and heat until hot; add marinated beef cubes and sauté until brown; remove beef pieces to a plate. Add garlic and onion to pot; sauté until soft. Stir in reserved red wine marinade, lemon juice, Worcestershire sauce, tomato paste, bay leaves, salt, pepper, sugar, allspice or cloves, and paprika. Add bacon and browned beef cubes and their juices. Add enough beef stock or broth to just cover the meat. Reduce heat to low, cover and simmer 2-3 hours, stirring occasionally, until the beef is tender. After 2-3 hours cooking, remove bay leaves and discard; add carrots, onions, potatoes, and mushrooms. Simmer another 1 hour or until vegetables are tender.


 

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