How to Make Burgundy Beef Stew - A Step-by-Step Guide

Burgundy Beef Stew is a classic French dish that has been enjoyed for centuries. This hearty and flavorful stew is the perfect comfort food for a cold winter day. It is made with tender chunks of beef, vegetables, and a rich, savory broth that is flavored with red wine, giving the stew its unique and delicious flavor.

The origins of Burgundy Beef Stew can be traced back to the Burgundy region of France, where it is known as "boeuf bourguignon." Traditionally, this dish was made with t...

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Ingredients

  • ⅓ cup all-purpose flour
  • ½ teaspoon garlic powder
  • 2 pounds boneless beef chuck, cut into 1-1/2-inch pieces
  • ⅔ cup water
  • 2 tablespoons vegetable oil
  • 1 ¼ cups Burgundy wine
  • ⅓ cup Kikkoman Soy Sauce
  • 1 bay leaf
  • 1 ½ teaspoons dried thyme leaves, crumbled
  • 1 pound carrots, cut into 1 inch pieces
  • 1 pound small boiling onions
  • ¾ pound fresh mushrooms
  • ½ cup water
  • ⅔ cup coarsely chopped fresh parsley
  • 1 (16 ounce) package Hot cooked egg noodles

Information

  • Servings: 6
  • Yield: 6 to 8 servings

  • Combine flour and garlic powder in small bowl; divide mixture in half. Coat beef with one-half of flour mixture. Brown beef in hot oil in Dutch oven or large, heavy saucepan. Pour in 2/3 cup water and next 4 ingredients. Cover pan; bring to boil. Reduce heat; simmer 1 hour and 10 minutes.
  • Add carrots, onions and mushrooms; cover and simmer 30 minutes. Meanwhile, blend remaining flour mixture and 1/2 cup water. Stir into meat mixture; return to boil and cook until slightly thickened. Discard bay leaf. Stir in parsley; serve over noodles.