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Mom's Beef Burgundy Stew

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“I am not a fan of stew; I don't like how everything usually ends up tasting the same. However, I make an exception for this recipe! It's delicious! I usually use Pinot Noir, but any burgundy will do fine. The remainder of the bottle goes well with the stew!”
2hrs 15mins

Ingredients Nutrition


  1. Heat oil in a heavy 6 quart saucepot. Saute garlic and onion until golden; remove from pan.
  2. Meanwhile, combine flour, salt, and pepper in a ziplock bag. Add beef cubes and shake until well coated.
  3. Brown beef in oil in pot, adding more oil if needed.
  4. Return onions and garlic to pot. Add potatoes, dill, wine, and consomme. Cover and simmer 1 1/2 hours or until tender.
  5. Meanwhile, saute mushrooms in oil and/or melted butter for five minutes; season to taste with garlic, salt, and pepper.
  6. Add mushrooms and artichoke hearts to stew. Adjust seasonings and simmer 15-20 minutes or until everything is tender and heated through.

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