Name: Braised Beef Burgundy Stew
Prep time: 15 min
Total time: 3 h 45 min
Yield: 6 Servings
Ingredients: Bacon: 6 slices; Beef Chuck: 2 lbs; Sea Salt and Black Pepper: To Taste; Red Onion: 1 Small; Frozen Pearl Onions: 1 Cup; Large Carrots: 2; Garlic Cloves: 3-4; White Mushrooms: 8 oz; Almond Flour: 3 T; Tomato Paste: 1 T; Dry Red Wine: 3 Cups; Beef Broth: 1½ Cups; Bay Leaves: 2; Fresh Thyme: 4 Sprigs; Fresh Parsley: ¼ Cup

Ingredients

Adjust Servings:

	6 slices Bacon Thick-cut bacon, diced
	2 lbs Beef Chuck Cut into 1-inch pieces
	To Taste Sea Salt and Black Pepper
	1 Small Red Onion Chopped
	1 Cup Frozen Pearl Onions
	2 Large Carrots Sliced Diagonally
	3-4 Garlic Cloves minced
	8 oz White Mushrooms Roughly Chopped
	3 T Almond Flour
	1 T Tomato Paste
	3 Cups Dry Red Wine
	1½ Cups Beef Broth
	2 Bay Leaves
	4 Sprigs Fresh Thyme
	¼ Cup Fresh Parsley Chopped

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Nothing like a great beef stew. This a rich and hearty stew.

Features:

Cuisine:

American

Ingredients

6 slices Bacon
Thick-cut bacon, diced
2 lbs Beef Chuck
Cut into 1-inch pieces
To Taste Sea Salt and Black Pepper
1 Small Red Onion
Chopped
1 Cup Frozen Pearl Onions
2 Large Carrots
Sliced Diagonally
3-4 Garlic Cloves
minced
8 oz White Mushrooms
Roughly Chopped
3 T Almond Flour
1 T Tomato Paste
3 Cups Dry Red Wine
1½ Cups Beef Broth
2 Bay Leaves
4 Sprigs Fresh Thyme
¼ Cup Fresh Parsley
Chopped

Directions

Nothing like a great beef stew. This a rich and hearty stew. It tastes as good as it smells. My children will ask me what smells so good. When do we eat I’m getting so hungry.

Give this stew a try. You will be glad you did.

Steps

1 Done	Place top oven rack in the center position and pre-heat oven to 325°F.
2 Done	Heat a large Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until crispy, approximately 4-5 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set aside.
3 Done	Drain and discard all but 1 tablespoon bacon grease from Dutch oven. Add beef chunks and season with salt and black pepper, to taste. Cook, stirring occasionally, until browned on all sides, approximately 4-5 minutes. Remove beef and transfer to the same plate with the bacon. Set aside.
4 Done	Add red onion, pearl onions, carrots, and garlic. Cook, stirring occasionally, until the veggies become fragrant and translucent, approximately 4-5 minutes.
5 Done	Add mushrooms and sprinkle with almond flour. Cook, stirring frequently, for 1-2 minutes or until the mixture starts to thicken.
6 Done	Return bacon and beef to the Dutch oven. Add tomato paste, red wine, beef broth, bay leaves, and fresh thyme. Season with additional salt and black pepper, to taste, and stir to combine.
7 Done	Increase heat to medium-high and bring to a gentle boil, stirring occasionally. Remove from heat, cover, and transfer Dutch oven into the pre-heated oven. Cook for 2½ to 3 hours, stirring every 40-50 minutes.
8 Done	Remove from oven and discard bay leaves and thyme sprigs. Serve immediately topped with fresh chopped parsley, if desired. Enjoy!