Description
A hearty beef stew with rich flavors, inspired by Ree Drummond’s recipe.
Ingredients
Scale
- 2 pounds beef chuck, cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 bottle red wine (750 ml)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Brown the beef in batches, then remove and set aside.
- Add onion, carrots, and garlic to the pot and sauté until softened.
- Add mushrooms and cook until golden.
- Stir in the tomato paste and cook for 1 minute.
- Add the beef back to the pot.
- Pour in the red wine and beef broth.
- Add thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 2 hours.
- Remove bay leaf and serve hot.
Notes
- Serve with crusty bread.
- Can be made a day ahead for better flavor.
- Adjust seasoning to your taste.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: ree drummond beef burgundy, beef stew, hearty stew, comfort food