- 1 slice bacon
- 1 tablespoon olive oil
- 1/4 cup all-purpose flour
- 1 1/2 pounds London broil-cut beef, cut into chunks
- 2 cups low-sodium beef stock
- 1 cup Burgundy wine
- 4 carrots, cut into chunks
- 1 pound potatoes, cut into chunks
- 1/2 pound mushrooms, sliced
- 2 garlic cloves, minced
- 1 onion, cut into chunks
- 1 teaspoon dried marjoram
- 3/4 teaspoon ground thyme
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon salt
- 1 pinch ground black pepper, or to taste
- Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
- Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
- Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
- Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.
03/24/2018
recipepes.com
Jennifer's Burgundy Beef Stew, recipe
PT15M
PT1H
5
455 calories
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