Classic beef stew with carrots and potatoes = the epitome of timeless comfort food. Tender chunks of beef are seasoned with our Beef Bourguignon Blend then slow simmered in a bold, Cabernet-infused broth. Red wine adds depth, and our Cabernet Sauvignon Red Wine Vinegar adds a nice balancing zip. The stew meat becomes fork tender and umami-rich. Carrots add a bit of sweetness. Potatoes are the stick-to-your-ribs filler. All together, pure, curl-up-with-a-bowl satisfaction.
Time: 2 hours
Serves 6-8Rating
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Loading...| ¼ cup all-purpose flour | |
| 3 Tbl Beef Bourguignon Blend | |
| 1 lb beef stew meat | |
| Roasted Garlic Extra Virgin Olive Oil | |
| 1 medium onion, diced | |
| 2 Tbl Cabernet Sauvignon Red Wine Vinegar | |
| 1 cup red wine | |
| 3½ cups beef broth, homemade or low-sodium canned | |
| 2 bay leaves | |
| 3 medium carrots, peeled and cut into ¼-inch rounds | |
| 2 russet potatoes, peeled and cut into ¾-inch cubes | |
| Salt |
| 1. | Combine the flour and Beef Bourguignon Blend in a bowl, add the beef and toss to coat well. Heat a large Dutch oven over medium heat and drizzle in Roasted Garlic Extra Virgin Olive Oil to coat the bottom. Add the beef a few pieces at a time and cook to brown on all sides. Move to a plate and continue to brown the beef in batches, adding oil as needed to prevent scorching. |
| 2. | Add the onions to the pot. Cook to soften the onions. As they release liquid, the liquid will help lift off the fond from browning the meat. Use a wooden spoon to scape off all the cooked-on bits. Add in the vinegar and wine. Bring to a boil and reduce until almost completely reduced into the onions. There should be about 2 Tbl of liquid in the pan. |
| 3. | Add in the stock and bay leaves. Bring to a boil and reduce to a simmer. Cover and cook for 1 1/2 hours or until the beef is fall-apart tender. Lift the lid occasionally and skim any foam from the top. |
| 4. | When the beef is tender, add the carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 15 minutes more. |
| 5. | Adjust the stew with broth if it seems too thick. Taste and season with salt and pepper. Ladle among bowls and serve. Delicious on its own or serve with rice or egg noodles. |
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