Burgundy Beef Stew
Ingredients
- 4 to 5-pounds chuck roast
- 4 tbsp. canola oil
- 2 cups burgundy wine, or red wine of your choice
- 4 cups low sodium beef stock
- 1 cup orange juice
- ¼ cup Worcestershire sauce
- 4 cloves garlic, minced
- 2 large onions, roughly chopped
- 1 tsp. Chinese five spice powder
- ½ tsp. ground ginger
- 1 tsp. ground thyme
- 1 tbsp. fresh rosemary, chopped
- 3 tbsp. Dijon mustard
- 1 bay leaf
- 2-pounds carrots, peeled and cut in chunks
- 1-pound parsnips, peeled and cut in chunks
- 3-pounds baby red potatoes, washed and unpeeled
- 1-1/2 cups fresh or frozen sweet peas
Instructions
- Pre-heat oven to 300°F.
- Cut the roast into 1 ½-inch large chunks.
- Salt and pepper the raw meat, to taste.
- In a medium bowl, toss the beef chunks in regular flour to coat.
- In a large heavy bottomed skillet, heat the canola oil.
- Brown the beef chunks on all sides, working in small batches so as not to crowd the pan.
- When all the beef is browned, transfer to a large roaster.
- Add to the roaster, along with the beef, and all of the other ingredients except the carrots, parsnips and potatoes.
- Stir all the ingredients in the roaster; cover well with aluminum foil and the roaster cover.
- Place in oven and cook slowly for about 1 ½ to 2 hours; remove from oven and add the carrots and parsnip.
- Return to the oven, for about a half hour; remove from oven and add the potatoes.
- Return to the oven, for about half an hour to 45 minutes, or until the potatoes are nearly fork tender.
- Remove from oven, add 1 ½ cups fresh or frozen peas; return to oven and cook for an additional 15 minutes.
- Serve with freshly baked bread, biscuits or Yorkshire pudding.
Notes
To complement the Burgundy Beef Stew, serve with completecomfortfoods.com’s recipe for Proper English Yorkshire Pudding:
https://completecomfortfoods.com/proper-english-yorkshire-pudding/