Simple Beef Burgundy

11 ingredients
6 steps

Ingredients

  • 2 1/4 pounds meat veal, or other tender stew meat, chunked
  • 1 bottle Burgundy wine
  • olive oil
  • 1 tablespoon flour
  • 3 garlic cloves
  • 1 herb sachet made with your fresh herbs of choice, rosemary, oregano, sage, thyme, and basil for example
  • salt
  • ground black pepper
  • 1 9/16 cups pearl onions peeled
  • 3 1/8 cups mushrooms small, well cleaned
  • 2 1/3 cups baby carrots

Directions

  1. 1
    In a large bowl, pour in enough wine to cover the meat and cover with plastic wrap. Refrigerate 2 hours to marinate.
  2. 2
    Remove the meat and dry well with paper towels. Heat a drizzle of olive oil in a large Dutch oven and sear all sides of the meat. If necessary, do this in batches so the meat sears and does not boil.
  3. 3
    Sprinkle the flour over the meat and stir until the flour has been absorbed.
  4. 4
    Add the garlic cloves and herb packet to the Dutch oven. Salt and pepper to taste and add the rest of the wine until the meat is covered.
  5. 5
    Bring to a boil, lower the heat, cover, and simmer for 1 hour or until the meat is tender.
  6. 6
    Add the onions, mushrooms, and carrots without stirring so they cook with the steam from the stew. Cover again and simmer another hour.

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