Comida Kraft
Recipe Box

Beef Burgundy Stew

Prep Time
25
min.
Total Time
1
hr.
10
min.
Servings

4 servings

Bacon, mushrooms, garlic and Burgundy wine help give this beef stew terrific aroma and flavor. Perfect for a cold night—or any night, frankly!

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What You Need

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Make It

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  • Coat meat with flour; set aside.
  • Cook bacon in Dutch oven on medium heat until crisp, stirring occasionally. Remove bacon with slotted spoon, reserving drippings in pan; set bacon aside to drain.
  • Brown meat, a few pieces at a time, in drippings in pan. Return all of the cooked meat and bacon to pan. Add onion, carrots, mushrooms, garlic, wine and water; mix well. Cover. Reduce heat to low; simmer 25 minutes or until carrots are tender, stirring occasionally. Stir in steak sauce, salt and pepper; cook until heated through, stirring occasionally.
Please use alcohol responsibly.

Special Extra

Serve with hot cooked rice.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 280
Total fat 9g
Saturated fat 3g
Cholesterol 60mg
Sodium 710mg
Carbohydrate 18g
Dietary fiber 3g
Sugars 8g
Protein 22g
% Daily Value
Vitamin A 100 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I thought that there was too much A-1 sauce required so I only used 1/2 the amount and was glad I... I thought that there was too much A-1 sauce required so I only used 1/2 the amount and was glad I did. I added a little water to make the liquid cover the meat and vegetables. I still think there is too much sauce in it and it over powers the dish. By adding some sour cream at the end it gave it more of a stronganoff flavor and consitency and solved the over powering effects of the A-1 sauce.
Date published: 2003-05-07
Rated 5 out of 5 by from This recipe was tasty... This recipe was tasty... I changed it a bit :) I forgot to buy garlic so I mixed 2 tbsp of garlic powder in with the flour. Instead of bacon I took the fattier areas on the roast and fried it in olive oil. I also added season salt. Then last thing I used A-1 Garlic steak sauce. We ate it with Chicken brown rice... strange but oh it was so good!! I will make this again and again!!!!
Date published: 2007-01-09
Rated 5 out of 5 by from My mom makes a spicy stew somewhat simular using cinnamon sticks,cloves and burgundy wine It is... My mom makes a spicy stew somewhat simular using cinnamon sticks,cloves and burgundy wine It is simply delicious and have never tasted it anywhere els It is exoctic and the aroma tantalizing This stew reminds me of it somewhatt with the wine I always put potatoes in my stew to make it filling
Date published: 2008-10-28
Rated 4 out of 5 by from This makes a wonderful tasting sauce with the wine and A-1 Sauce. This makes a wonderful tasting sauce with the wine and A-1 Sauce. I added a cup more of the water and a little extra wine, because I like more sauce. I refrigerated the bacon for breakfast though, and added cut red potatoes to make it traditional. I'll definitely make this again!
Date published: 2008-04-03
Rated 3 out of 5 by from It was good but I would lighten on the burgundy. It was good but I would lighten on the burgundy. In my opinion, it would taste better if you remove the wine, replace it with one can of beef broth, and thicken it with flour. I would also replace the carrots with potatoes next time.
Date published: 2007-04-03
Rated 4 out of 5 by from Very tasty. Very tasty. Made it for my hubby and he loved it. I made it in the crockpot and cooked it on high for about 6 hours, instead of on the stove. It still turned out wonderful. I added a can of corn for color and it was perfect!
Date published: 2004-05-15
Rated 5 out of 5 by from Loved it! Loved it!!! I have passed this recipe on to others and they have all really loved it too. I did not use a burgundy wine, I used a less heavy red - cabernet. Still was excellent and will certainly keep this as a favorite.
Date published: 2007-03-22
Rated 4 out of 5 by from This recipe was super! This recipe was super!!!! As a chef, I knew that my meat would not be the tenderness I prefer with the suggested cook time so I increased it.
Date published: 2007-12-06
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