topic Re: Burgundy Stew in Recipes

Burgundy Stew

walker — Thu, 02 Jan 2014 16:53:39 GMT

This is a good winter recipe......an old one back when you heard mostly of Burgundy wine...but you can use whatever red wine you like or have on hand.

Burgundy Stew

2 1/2 lbs. stewing beef or round steak cut in 1" cubes

2 cups sliced carrots

1 cup sliced celery

1 med/large onion, sliced

6 oz. can sliced mushrooms, drained

3 Tablespoons flour

1 Tablespoon sugar

1 Tablespoon salt

1 lb. can whole tomatoes (since diced are now available that is what I use)

1 cup burgundy wine

5-6 potatoes, sliced

Combine meat, carrots, celery, onion and mushrooms in a heavy Dutch oven. Combine flour, sugar and salt and stir into the meat mixture. Add tomatoes and wine. Cover and cook in preheated 325 degree oven for 4 hours. Last 1 1/2 hours add 5 or 6 medium sliced potatoes. Last 20 minutes add dumplings on top, optional.

Re: Burgundy Stew

bigkat — Thu, 02 Jan 2014 16:57:47 GMT

Oh walker, this sounds really yummy! Especially in this cold, snowy weather we are having. Thanks for posting it!!

Re: Burgundy Stew

cookie5 — Thu, 02 Jan 2014 16:58:09 GMT

Thanx bigkat!!! YUMMMMM!

Re: Burgundy Stew

bigkat — Thu, 02 Jan 2014 17:00:33 GMT

On 1/2/2014 cookie5 said:
Thanx bigkat!!! YUMMMMM!

Miss Cookie, why are you thanking ME???

Re: Burgundy Stew

Tootie15 — Thu, 02 Jan 2014 17:09:38 GMT

walker ... sounds delicious and pretty simple!! Thanks ....

Re: Burgundy Stew

walker — Thu, 02 Jan 2014 17:54:17 GMT

bigkat...........funny..Cookie ..you are welcome from me and bigkat.......and Tootie.....it is good....especially with the dumplings which I don't always do.

Re: Burgundy Stew

bigkat — Thu, 02 Jan 2014 18:01:12 GMT

We love our Cookie!!! Hope her knee is feeling well after New Year's Eve!!

Re: Burgundy Stew

RespectLife — Thu, 02 Jan 2014 18:17:21 GMT

Yum and thank you for posting! Just recently bought a big 'ol jug of red wine!

Re: Burgundy Stew

cookie5 — Fri, 03 Jan 2014 13:33:29 GMT

bigkat ~ I am thanking you cuz my brain said bigkat and not walker!? I am still coming down from NYE and your great pyro stunts. My knee must be affecting my brain (or what's left of it after NYE). In any event, thank you walker for the delicious recipe! Love you all,

Dyslexic Cookie

Re: Burgundy Stew

KathyInColorado — Fri, 03 Jan 2014 16:39:43 GMT

walker, sounds wonderful. We are to get snow this weekend! Thanks for posting this.

Re: Burgundy Stew

walker — Fri, 03 Jan 2014 16:45:36 GMT

Come to think of it, I should make this myself this cold weekend. Cookie....LOL!

Re: Burgundy Stew

bigkat — Fri, 03 Jan 2014 18:16:20 GMT

On 1/3/2014 cookie5 said:
bigkat ~ I am thanking you cuz my brain said bigkat and not walker!? I am still coming down from NYE and your great pyro stunts. My knee must be affecting my brain (or what's left of it after NYE). In any event, thank you walker for the delicious recipe! Love you all,

Dyslexic Cookie

You have a BIG excuse with your knee cookie!!! You can just blame everything on it . So glad it is getting better. At least you don't get brain freeze like us up North do in this weather!

Re: Burgundy Stew

walker — Sun, 05 Jan 2014 03:21:03 GMT

Sorry, I forgot to post that this makes a lot.....probably good for 6-8 people. You can freeze leftovers but potatoes don't freeze well. I just reheat leftovers after a few days.

Re: Burgundy Stew

Tique — Sun, 05 Jan 2014 03:26:53 GMT

This sounds like something I can throw in the slow cooker. Eat some and freeze some. Thanks.

Re: Burgundy Stew

walker — Sun, 05 Jan 2014 03:29:13 GMT

Tique.....as the saying goes..."try it, you might like it" ...hope you do....good and makes a lot.

Re: Burgundy Stew

Solar Is My Name — Tue, 07 Jan 2014 21:44:49 GMT

So -- no browning of meat necessary?

Thanks,

-Solar

Re: Burgundy Stew

walker — Tue, 07 Jan 2014 21:58:47 GMT

Hi Solar......correct......no browning of meat necessary.

Re: Burgundy Stew

Sabatini2 — Tue, 07 Jan 2014 22:11:17 GMT

On 1/7/2014 Solar said:
So -- no browning of meat necessary?

Thanks,

-Solar

Solar, Chris Kimball on America's Test Kitchen loves to talk about the 'Maillard Reaction', the process in which meat (& other things) turn brown w/ heat. When braising in the oven, add liquid about half way up - no need to brown, as it'll do it by itself - says Mr. Kimball!

The Maillard Reaction - Modernist Cuisine

Re: Burgundy Stew

Solar Is My Name — Wed, 08 Jan 2014 03:04:24 GMT

On 1/7/2014 Sabatini2 said:
On 1/7/2014 Solar said:
So -- no browning of meat necessary?

Thanks,

-Solar

Solar, Chris Kimball on America's Test Kitchen loves to talk about the 'Maillard Reaction', the process in which meat (& other things) turn brown w/ heat. When braising in the oven, add liquid about half way up - no need to brown, as it'll do it by itself - says Mr. Kimball!

The Maillard Reaction - Modernist Cuisine

Gotta love that liquid! I like that NPR show too! And thanks to you Sabatini2 and to "Walker", too.

THANKS!

-Solar

Re: Burgundy Stew

aziza udoja — Wed, 08 Jan 2014 03:42:41 GMT

Hi Walker and Tique, I live by myself and hate to cook,but I am trying to get out of the bad and costly habit of eating out all the time and patronizing the local fast food joints.Would it be prudent to make this delicious sounding stew in the slow cooker crockpot and freeze the rest,and may I use frozen stewing vegetables or frozen? Also,will the wine cook down but retain its flavor; I can't tolerate alcohol too much...no I'm not allergic!Any tips from any of you ladies would be greatly appreciated - I also should say I weigh 375 lbs and need to lose A LOT of weight. Thank you!