Monday, October 5, 2015

Autumn Beef Burgundy Stew

Autumn arrived with a sudden weather change last week. One day the temperatures are in the 90's, and three days later we're putting the wool blankets on the beds!

Over the weekend, a storm blew in from the northwest - nothing like the rain all of you on the east coast are dealing with - but a reminder of the storm that hit us two years ago this weekend.

Do you remember this picture?

In case you missed my post about that storm, or you want to read it again, here's the link.

But this year the temperatures are staying above freezing, and the blustery rain is perfect for a good, hearty stew.

If you've been hanging around the Cafe for awhile, you know how I love to use my crock pot for stews and other long-simmering dishes. But I also love my cast iron.

This recipe is perfect for my everyday skillet -

Beef Burgundy Stew


5 slices bacon, preferably thick sliced, cut into 1-inch pieces
1 1/2 pounds beef, cubed

1/2 medium onion, quartered and sliced
2 garlic cloves, minced
1 cup red wine, regular or cooking wine
1 Tablespoon Worcestershire sauce
1 8-oz. can tomato sauce
2 Bay leaves
salt & pepper to taste (omit salt if using cooking wine)
1 teaspoon sugar
1/8 teaspoon all spice or ground cloves
1/2 teaspoon paprika
4 cups beef broth, divided
3 potatoes, peeled and cubed
4-5 carrots, peeled and sliced

Brown the bacon in a cast iron Dutch oven or deep skillet. Remove with a slotted spoon.

In the bacon grease, brown the cubed beef for 10-15 minutes.

Return the bacon to the pot and add: onion, garlic, wine, Worcestershire sauce, tomato sauce, bay leaves, sugar, all spice/cloves, paprika, and 2 cups of the beef broth.

Cover the pot and put in the oven at 275° for 3-4 hours.

(You can also put the ingredients in your slow cooker for 3-4 hours.)

After it has cooked all morning, it will look like this:

And the aroma is delectable!!!

Now remove the bay leaves and add the potatoes, carrots, and the remaining 2 cups of beef broth. By the way, if you're cooking this stew in the crock pot, you might not need to add as much broth. You can be the judge.

Cover and place back in the oven for another 3-4 hours.

Now, doesn't that look like the perfect soup for a chilly autumn evening? Be sure to serve it with a nice loaf of homemade bread!

What is your favorite way to celebrate this most autumnish of autumn months?


  1. Great recipe Jan, I make this all the time when I have company because it is so yummy and everyone loves it. I use noodles though instead of potatoes. I'll try it next time with the taters. And I 'm so glad you don't have the horrible storm you had last year.

    1. This recipe would be great with noodles instead of potatoes! I wouldn't be able to call it stew, though. My dear husband says it isn't stew without potatoes :)

  2. I love soups and stews come autumn time. Practically live on them all winter long. So easy to cook and eat leftovers. And bread...yum. Which brings me to a question -- what do you think of bread makers? I've never had one but I want to try making my own bread with alternative flours so I can share with my daughter. I've been offered a bread making machine for free!!!! Would love some input about them -- pros and cons?

    1. My son likes to use a bread maker, but I've never had one. Maybe some of the other Cafe visitors can help?

    2. I had one I used for several years and loved it! It's stored away now, but I keep thinking I'd like to dig it out. It made great bread! And since I don't make it homemade otherwise, it was great for me. :)

  3. I love the thought of beef burgundy stew and the Anne Shirley quote! #happy!!!!

    Dave doesn't like burgundy, so while I love this and get to order it out occasionally, he's a straight stew guy. He's never liked wine in foods, so when we make Chicken French, etc. we save him some plain, ordinary chicken and then we feast on the wine sauce over chicken, artichokes and pasta...

    But this looks so perfect! And isn't this the amazingly perfect example of how weird weather/seasons can be and how important that jet stream curve is to our daily lives?

    Aya caramba, what a wretched, history-making day that was! I still feel bad for all the cattle and horses lost.

    1. It was a horrible storm, Ruthy. A terrible loss for the ranchers. But recovery is happening. Storms are part of life, and we're thankful they are the exception and not the norm.

      And I think you can make this without the wine and still get that rich and hearty stew flavor. Maybe use a tablespoon or two of tomato paste along with the tomato sauce? Maybe a smidgen of red wine vinegar?

      But fix it the way Dave likes it - he deserves a wonderful meal every time you cook :)

  4. This looks so good!! Now, I need to just spurge on a Dutch oven. I should look on ebay for a used one.

    I'm glad you didn't have a blizzard again this year!

    1. I needed to replace my cookware several years ago, and bought individual pieces instead of a set. My pots are all stainless steel (love them!) and the pans are all cast iron. I have four of them, ranging from a little 6" frying pan to this 5 quart covered deep skillet.

      Lodge makes the best cast iron, and it's available on Amazon.

      Happy shopping!

  5. Wow. I wish there was someone to make this for me to come home to!

    I love a good beef stew. Thanks for sharing, Jan. I have a LeCreuset Dutch Oven I could make this in.

  6. Mmmm, this looks amazing! I just bought a crock pot. I had one before but never used it so I gave it away. A friend convinced me that I was missing out, so I finally got another. I made stew (okay), chicken soup (okay) and then the most amazing pulled pork. YUM.
    Definitely trying this recipe!