jennifer's burgundy beef stew

Ingredients

• Servings: 4
• 1 slice bacon
• 1 tablespoon olive oil
• 1/4 cup all-purpose flour
• 1 1/2 pounds london broil-cut beef, cut into chunks
• 2 cups low-sodium beef stock
• 1 cup burgundy
• 4 carrots, cut into chunks
• 1 pound potatoes, cut into chunks
• 1/2 pound mushrooms, sliced
• 2 garlic cloves, minced
• 1 onion, cut into chunks
• 1 teaspoon dried marjoram
• 3/4 teaspoon ground thyme
• 1/2 teaspoon seasoned salt
• 1/8 teaspoon salt
• 1 pinch ground black pepper, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs


• cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. remove bacon to a paper towel, retaining drippings in the skillet. pour olive oil into reserved bacon drippings.
• pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
• crumble the bacon and add to the skillet. pour beef stock and burgundy over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
• stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.