Burgundy Beef Stew
Submitted by mump
A deeply flavored beef stew braised in Burgundy wine and rich stock with carrots, potatoes, rutabaga, mushrooms, and caramelized tomato paste. Thickened with a dark roux for velvety body.
YIELD
4 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsThis is not a quick weeknight stew. This is the one you make when you mean business.
Beef chuck gets seared hard in olive oil, hit with tomato paste that caramelizes right in the pan, then deglazed with Burgundy wine to lift every bit of fond off the bottom.
From there, everything moves to a big stock pot with two quarts of beef stock (veal stock if you’re feeling fancy), carrots, celery, red potatoes, rutabaga, mushrooms, onions, garlic, and thyme.
Two hours of covered simmering turns it all into a rich, dark stew that gets finished with a dark brown roux for that velvety, coat-your-spoon consistency.
Pro Tips
- Don’t rush the browning. You want a deep, dark crust on each piece of beef. That’s where all the flavor lives.
- Caramelize the tomato paste in the pan before deglazing. It concentrates the sweetness and removes the raw, tinny taste.
- A dark roux gives the stew body without cloudiness. If you don’t have one ready, make it by cooking equal parts butter and flour until it’s the color of milk chocolate.
- Leave the skins on the red potatoes. They hold their shape better during the long simmer.
- If you can, use veal stock. It adds a silky richness that beef broth alone can’t match.
Ingredients
Directions
Trim and cut the beef into 1 inch cubes, removing as much of the heavy fat as practical.
Heat the oil in a large skillet.
Gradually add the beef to the hot oil.
Over high heat, brown the beef until each piece is a rich, dark brown color.
Spoon the tomato paste over the browned beef pieces, stirring to incorporate.
Continue cooking until the tomato paste starts to caramelize.
Deglaze the pan with the burgundy wine.
In a large stock pot, 8 quarts, combine the beef, vegetables, browning sauce and seasonings.
Bring to a boil, reduce heat and simmer, covered for two hours.
Thicken stew with the roux to the desired consistency.
Adjust salt and pepper to taste.
Note: If beef stock is not available, substitute; a) canned beef broth plus 8 beef bouillon cubes or b) 2 quarts water, plus 24 beef bouillon cubes.
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