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How to make Burgundy Beef Stew, or French Beef Stew.From the Cajun recipes collection at Cajun Cooking TV.
Tags:French Beef Stew Recipe,Burgundy Beef Stew,Cajun Cooking TV,How to make Burgundy Beef Stew
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Hi, welcome to Cajun Cooking TV. It’s Sunday afternoon, and we want a big country supper on Sunday night so they would go for leftovers on Monday. So tonight we’re making a French Beef Stew.
We’ve got some beef, round stew meat here. We have two pounds. It’s already cut out for us, a very lean beef here. We’re throwing this in a big bowl and we’re going to season it and then cover it in flour.
Season everything with salt, a Tony Chachere’s Creole seasoning, and then we also top it off with some garlic powder. This is granulated garlic powder. Mix these around. Make sure the meat’s coated with all the seasoning and I must sprinkle in some all-purpose flour and we just want to make sure the meat’s all coated well on all sides.
So we have our meat covered in my six-quart pot over here. I’ve heated about a quarter cup of vegetable oil. We’re going to toss that around. I’ve got the stove on number six. I had four slices of bacon, so I just sliced them in little bite size pieces here. We’re basically making bacon bits. So we’ll put that in there. We’re going to fry this up. And after that, we’re going to take it out and then sauté some vegetables.
I’m removing all the bacon. I’m going to keep my heat on number six because now we’re going to brown the stew meat that’s covered in flour. So I’m just going to set this aside. And we’re going to do this in batches so that always meat is at the bottom, and you just have a single layer. What we’re going to do is brown this on all sides so it might take us two batches here to get this meat brown. And what’s going to happen is this flour is going to caramelize in the bottom and help us make really nice flavorful gravy later on.
I’m pulling this first batch out, just kind of straining off the excess oil with this utensil here. I’m going to cook in the second batch. I want to get a deep brown color on all sides. This is preferably the color that you want.
We’re going to sauté our two cups of Cajun Trinity, about half of my frozen bag here because we always freeze four cups at a time. And I’m putting a big doll up of minced garlic. I love this stuff that’s already chopped up. Put that in there. I love garlic. And now we’re going to mix in our carrots to get all these vegetables softened. And I just took one large whole carrot, sliced it in three, and then made little carrot sticks with it and sliced it in little bit of these pieces.
Alright, and we want to be sure to scrape the bottom and get all this flavoring mixed in there. This just takes two or three minutes, looking good. It’s gotten thick from all the caramelization down at the bottom of the pot from the meat. So this is really nice. I’ll throw in some sliced mushrooms. I had two of these large fresh mushrooms. Sauté it.
Now we have three cups of a red wine. You can use a French Burgundy. We have a California red wine, three cups of this wine. It was almost the whole bottle and one tablespoon of tomato paste. That’s about one tablespoon.
Now we’re just going to finish putting all the ingredients in. We’ve got this mixed good with our tomato paste. This was our crumbled bacon. We’ll toss that in. I have four cups of fresh beef broth. Today we made our own beef broth. So we’ve got four cups here and we’ll pour this in. And then we’re going to add in our meat. There we go. And then we’re going to put in a dash of thyme. This is ground thyme. Season there and we’re going to cover and simmer this for an hour and a half.
Our beef Burgundy stew is almost ready and we’re going to make some egg noodles to serve it on. And we’re just going to follow the package directions. Bring it to a boil and boil on for six to ten minutes.
It’s about time to eat around here. Mike is now starving to death. And we have beautiful match of egg noodles here. You know a couple scoops. Look at this, beautiful piece of stew we made with some red wine. That looks so good. It’s got a thick gravy. So I’m just going to spoon this up over these egg noodles. Kind of reminds me of the old-fashioned beef stroganoff but I bet this is a hundred times better. Mike, get it ready to go and eat.
We thank you for joining us on Cajun Cooking TV. Tonight, we showed you how to make beef stew using some red wine. And we’ll see you next time. Check out the website for the full recipe. It’s cajuncookingtv.com. Bye-bye.