Best 3 Jennifers Burgundy Beef Stew Recipes

Tantalize your taste buds with Jennifer's Burgundy Beef Stew, a classic French dish elevated with rich flavors and a velvety texture. This hearty stew stars tender beef simmered in a luscious sauce of red wine, beef broth, and aromatic vegetables, creating a symphony of flavors that warm the soul.

Complementing this main course are two delectable side dishes: Garlic Parmesan Asparagus and Creamy Mashed Potatoes. The asparagus is roasted to perfection and tossed in a flavorful combination of butter, garlic, Parmesan cheese, and lemon zest, resulting in a side that's both crispy and bursting with savory goodness. The creamy mashed potatoes, prepared with fluffy Yukon Gold potatoes, milk, butter, and a hint of garlic, provide a smooth and comforting contrast to the stew's robust flavors.

This culinary journey concludes with a sweet treat: Chocolate Mousse with Raspberry Sauce. This decadent mousse is made with rich dark chocolate and whipped cream, creating a light and airy texture that melts in your mouth. The accompanying raspberry sauce adds a vibrant tanginess, completing this dessert's harmonious balance of flavors.

Embark on a culinary adventure with this trio of recipes, and savor the exceptional flavors that await you in Jennifer's Burgundy Beef Stew, Garlic Parmesan Asparagus, Creamy Mashed Potatoes, and Chocolate Mousse with Raspberry Sauce.

Here are our top 3 tried and tested recipes!

SLOW-SIMMERED BURGUNDY BEEF STEW

Slow-Simmered Burgundy Beef Stew image

My mother-in-law shared this recipe with me about 25 years ago. Ever since then, it's been a go-to whenever I need good food without a lot of fussing. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1-1/2 pounds beef stew meat (1-1/4-inch pieces)
3 tablespoons all-purpose flour
3/4 teaspoon salt
2 to 4 teaspoons canola oil, divided
2 teaspoons beef bouillon granules
2 teaspoons dried parsley flakes
1-1/2 teaspoons Italian seasoning
2 cups water
1 cup Burgundy wine or beef stock
3 medium potatoes (about 1-1/3 pounds), peeled and quartered
1 cup fresh mushrooms, halved
1 medium onion, cut into 8 wedges
2 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into 1/2-inch pieces
Additional water, optional

Steps:

Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan., Add bouillon, parsley, seasoning, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour., Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.

Nutrition Facts : Calories 419 calories, Fat 15g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 949mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein.

BURGUNDY BEEF STEW

Burgundy Beef Stew image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 14

Ingredients

4 slices bacon, chopped
One 4- to 5-pound chuck roast, cut into 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 onion, finely chopped
1 stalk celery, finely chopped
5 carrots, 1 finely chopped, 4 cut into 1-inch pieces
2 heaping tablespoons tomato paste
1 tablespoon all-purpose flour
6 cloves garlic, finely chopped
1 bottle Burgundy wine
1 pound button mushrooms
One 14-ounce package frozen pearl onions
3 to 4 cups low-sodium beef broth
Chopped fresh parsley, for serving

Steps:

Preheat the oven to 325 degrees F.
Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.

CLASSIC BEEF BURGUNDY STEW

Classic Beef Burgundy Stew image

A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate.

Provided by cookiedog

Categories Stew

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

4 tablespoons butter or 4 tablespoons margarine
5 -6 garlic cloves
pepper
3 lbs stew meat, fat trimmed and cut into bite-size pieces
3 cups red Burgundy wine
1 tablespoon beef base or 1 tablespoon bouillon
3 cups beef consomme or 3 cups beef broth
1/2 large onion, cubed
2 celery ribs, sliced
1 1/2 tablespoons dried parsley
2 tablespoons dried basil
2 bay leaves
garlic salt, to taste
3 -4 carrots, peeled and sliced diagonally
6 red potatoes, peeled and chopped into bite-size pieces
5 -6 mushrooms, sliced
2 tablespoons cornstarch

Steps:

Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.

Tips:

Sear the beef in batches: This will help to brown the meat and develop its flavor.
Use a good quality red wine: The wine will add depth of flavor to the stew. A Burgundy or Cabernet Sauvignon is a good choice.
Don't skimp on the vegetables: The vegetables add sweetness, texture, and nutrients to the stew. Use a variety of vegetables, such as carrots, celery, onions, and potatoes.
Use a good quality beef broth: The beef broth will add flavor and richness to the stew. You can use homemade beef broth or a store-bought brand.
Simmer the stew for at least 2 hours: This will allow the flavors to meld and the meat to become tender.
Serve the stew with mashed potatoes, egg noodles, or rice: These are all great side dishes for beef stew.

Conclusion:

Jennifer's Burgundy Beef Stew is a classic French dish that is perfect for a winter meal. The stew is made with beef, red wine, vegetables, and beef broth. It is simmered for at least 2 hours, which allows the flavors to meld and the meat to become tender. The stew is served with mashed potatoes, egg noodles, or rice. This stew is sure to please everyone at your table.