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French Burgundy Beef Stew Recipe Video
|Lean beef stew meat||2 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Bacon slices||1 Cup (16 tbs)|
|Canola oil||2 Tablespoon|
|Cajun trinity||2 Cup (32 tbs) (Onion, Bell Pepper, & Celery)|
|Minced garlic||1 Tablespoon|
|Mushrooms||4 Large (Sliced)|
|Burgundy wine||3 Cup (48 tbs)|
|Tomato paste||1 Tablespoon|
|Beef stock||4 Cup (64 tbs)|
|Ground thyme||1 Teaspoon|
|Egg noodles||2 Cup (32 tbs)|
Calories 646 Calories from Fat 191
% Daily Value*
Total Fat 21 g33%
Saturated Fat 6.6 g33.1%
Trans Fat 0 g
Cholesterol 105.4 mg
Sodium 644.4 mg26.8%
Total Carbohydrates 44 g14.6%
Dietary Fiber 3.5 g14%
Sugars 4.5 g
Protein 46 g92.5%
Vitamin A 153.7% Vitamin C 10.5%
Calcium 10.6% Iron 28.3%
*Based on a 2000 Calorie diet
Season with Sea Salt, Tony’s, and Garlic Powder.
Toss in 1/4 of all-purpose flour to coat the stew meat.
Mix well until all meat is covered in the flour.
In a large 6 quart pot or Dutch oven, heat 2 tablespoons oil on medium heat (#6).
Place bacons pieces in the hot oil and brown. Remove from heat into a separate bowl.
In the same pot, brown the stew meat in 2-3 batches.
Brown the meat on all sides to sear in the juices and the browning creates a nice gravy.
Remove from from heat after each batch and reserve in a separate clean bowl.
Next, saute’ 2 cups Cajun Trinity (onion, bell pepper, and celery) and 1 tablespoon minced garlic.
Add diced carrots. Cook 5 minutes.
Toss in sliced mushrooms.
Add 3 cups red wine, 1 tablespoon tomato paste, and 4 cups beef stock. Stir well to blend.
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