Mom's Beef Burgundy Stew

"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!"
 
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photo by Halcyon Eve photo by Halcyon Eve
photo by Halcyon Eve
Ready In:
2hrs 15mins
Ingredients:
15
Serves:
12-14
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ingredients

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directions

  • Heat oil in a heavy 6 quart saucepot. Saute garlic and onion until golden; remove from pan.
  • Meanwhile, combine flour, salt, and pepper in a ziplock bag. Add beef cubes and shake until well coated.
  • Brown beef in oil in pot, adding more oil if needed.
  • Return onions and garlic to pot. Add potatoes, dill, wine, and consomme. Cover and simmer 1 1/2 hours or until tender.
  • Meanwhile, saute mushrooms in oil and/or melted butter for five minutes; season to taste with garlic, salt, and pepper.
  • 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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Reviews

  1. ABSOLUTELY DELICIOUS!!! This is my favorite beef stew now. I used Carlo Rossi Burgundy Wine (exactly one cup) and I had to use a box of Swanson's Reduced Sodium Beef Broth (because I couldn't fine beef consomme anywhere). The aroma of this stew, as it simmered, was heavenly! I felt like I was in a French cafe. I served it with a rustic multi-grain loaf of bread and butter. Thank you, Halcyon Eve, for posting this fantastic recipe!
     
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