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Nutrition Facts
Serving Size 1 (370g) Recipe makes 6 servings
Calories 520
Calories from Fat 282		(54%)
Amount Per Serving		%DV
	Total Fat 31.4g	48%
	Saturated Fat 12.9g	64%
	Monounsaturated Fat 12.9g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 107mg		35%
Sodium 330mg		13%
Potassium 1008mg		28%
Total Carbohydrate 17.4g		5%
	Dietary Fiber 3.5g	14%
	Sugars 5.4g
Protein 30.9g		61%
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Burgundy Beef Stew

Recipe #10197 | 6½ hours | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: DiB's
Jul 14, 2001

A very good crock-pot recipe. A Fall and Winter favorite with my family.

SERVES 6 (change servings and units)

Ingredients

2 lbs beef chuck, cut into 1 1/2 to 2 inch cubes
2 teaspoons butter or oil
2 medium onions, sliced thin
2 cloves garlic, minced
3 large carrots, cut into 1/2 inch rounds
1 lb small mushroom, left whole
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon tomato paste
1 1/2 cups dry red wine (burgundy)
1/4 cup fresh parsley
1/4 cup flour
water

Directions

1
In a large skilled melt the butter or heat the oil and brown beef.
2
Add onion, garlic, carrots and stir for a few minutes.
3
Pour into a crockpot and add remaining ingredients EXCEPT flour and water.
4
Cook on low for 6-8 hours.
5
Drain juices into a large saucepan, mix flour and water to make a med paste and whisk in to juices over med-high heat to make a medium gravy.
6
Add to stew, stir and serve.
7
Serve with a salad and french bread and of course the remaining wine!

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Browse similar recipes by category

Course > Main Dish > Stews
Main Ingredient > Meat > Beef
Cuisine > North American > United States
Preparation > Time to Make
Preparation > Equipment > Crock-Pot
Occasion > Everyday

Featured Reviews for This Recipe

From: Stew-It

On Feb 24, 2008

This was a great recipe. Very easy to make and tasted great. I put most of it together in the morning before work, then finished it off when I got home. I added a lot more veg to the recipe just to fill it out a bit more. I served mine in roasted capsicums topped with rice and pistachio nuts for something different.

1 person found this review helpful

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From: LisaAD

On Feb 2, 2008

Very good! Not having time to slow cook, I simmered the stew on the stove for about 3.5 hours. Could have left it on longer. The meat was still tender and the flavor of the stew was very good. I did add potatoes and 2 cups of beef stock, as the wine was not enough to cover the stew in my pot. Next time, I will slow cook!

1 person found this review helpful

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From: Charlotte J

On Apr 5, 2002

Age eleven and above liked this stew. I'd like to see about 1/4 pound more mushrooms in it. The beef just melted in your mouth. Next time I fix this I'll try 1/2 cup less of the wine because our 7 year old son did not care for the taste of the wine.

7 people found this review helpful

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From: Kay Demonbren

On May 2, 2005

Yummy! I loved the mushrooms in this. I substituted water for 1/2 of the wine in the recipe, just in case the flavor was too strong for the younger tastebuds in our house; otherwise, recipe was made as directed. This has a nice smell and flavor, and I will probably make again, but next time I will add more garlic and mushrooms.