Jennifer's Burgundy Beef Stew

This is a great comfort food for those cold winter days, and it's great tasting. This is my own recipe. I like to serve it in big pre-warmed soup bowls with salad and French bread.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr
• Calories: 472 Calories

Ingredients

• ⅛ teaspoon salt
• ¼ cup all-purpose flour
• 1 tablespoon olive oil
• 1 teaspoon dried marjoram
• 1 cup Burgundy wine
• ½ teaspoon seasoned salt
• 1 slice bacon
• 1 pinch ground black pepper, or to taste
• 1 onion, cut into chunks
• 2 garlic cloves, minced
• ½ pound mushrooms, sliced
• 1 ½ pounds London broil-cut beef, cut into chunks
• 2 cups low-sodium beef stock
• 4 carrots, cut into chunks
• 1 pound potatoes, cut into chunks
• ¾ teaspoon ground thyme

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.