burgundy beef stew = awesomeness!

Burgundy Beef Stew

Burgundy Beef Stew

I’m not sure about the rest of you out there, but when cold & rain combine I believe it’s a clear sign to do absolutely nothing! And that nothing, you’re busy doing on said rainy, cold day should be served with a side of beef stew.

I don’t remember growing up with beef stew as a creature comfort (shame on you, Myie)! So the recipe I’m sharing with you today is a combination of Tyler Florence’s Ultimate Beef Stew, Matoo’s delicacy arsenal and a bit of my own intuition.

What you’ll need …

1 1/2 lbs. chuck roast, cut into 2 inch cubes
1 bottle of enjoyable red wine (I used Arrington Vineyards, Red Fox Red)
2 large potatoes, peeled & diced
4 large carrots, peeled & diced
3 ribs celery, washed and diced
4 sprigs fresh rosemary
6 smashed cloves of garlic
2 bay leaves
1/4 tsp. ground cloves
1/2 tsp. ground, smoked paprika
2 1/2 cups stock (I used chicken, ironically – but, anything is fine)
2 cups flour
2 tbsp. quality olive oil

Season beef generously with salt, pepper and paprika. Pour flour and seasoned beef into large bag, then shake to coat. In a large dutch oven, heat oil to medium high. Add beef (shaking off excess flour) and brown on all sides. Remove and set aside. Pour bottle of red wine in, scrape bits from bottom of pan. Once heated through, add browned meat, rosemary, garlic, bay leaves, stock and cloves. Bring to a rolling boil. Reduce heat and simmer for 3 hours. Add potatoes, celery and carrots. Continue to simmer until potatoes are tender. Serve with bread, biscuits and/or small salad. Enjoy!