Beef Bourguignon (Beef Burgundy) Stew, Oh my!
If you are looking for a way to 'wow' your family, friends and taste buds look no further! While you are working around your home you can pop this stew in the oven and have the aromas tease you. Here at Plume Ridge Bottle Shop this is a Team favorite and we hope you enjoy as well!
We have a fabulous Pinot Noir pairing for this fantastic Beef Burgundy Stew recipe. This wine has a nose of dried rose petal, bright red fruit and spice. Great fresh red fruit on the palate with soft silky tannins and hint of leather and meat on the finish. Charming with a long finish! We hope you to enjoy this delicious pairing!
How to Make It
Step 1
Place meat and wine in a medium bowl; chill 1 hour. Remove meat using a slotted spoon; reserve wine in a small saucepan. Pat meat dry with paper towels.
Step 2
Cook reserved wine over medium-high heat, stirring occasionally, 15 minutes or until reduced to 1 cup.
Step 3
Melt butter with oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides. Add onion and next 3 ingredients, and cook, stirring often, 15 minutes or until vegetables and meat are cooked. Sprinkle flour over meat mixture, and cook, stirring constantly, 1 minute. Stir in reduced wine, salt, pepper, and 1/4 cup beef broth. Cover and reduce heat to low; simmer, stirring occasionally, 2 hours, adding up to 1/2 cup beef broth if needed.
This recipe is from Myrecipes