Beef Burgundy Stew

Beef Burgundy Stew

6 bacon slices, chopped

2 lbs beef stew meat

1 (16 oz) package frozen pearl onions, thawed

1 (8 oz) package fresh mushrooms, quartered

6 small red potatoes quartered ( do not peel)

2 large carrots cut into ½ inch pieces…or, 8-10 baby carrots cut into ½-inch pieces

1 (14 oz) can beef broth

1 cup Burgundy or any bold red wine (red zin is good too!)

1 (6 oz) can tomato paste

2 TBS fresh thyme

1 tsp kosher salt

½ tsp black pepper

2 TBS minced garlic from the jar


  • Cook bacon in a large skillet over med-high heat until crisp. Remove bacon, reserving drippings in pan.  Set bacon aside
  • Brown beef in batches in reserved bacon drippings, until browned on all sides
  • Combine reserved bacon, beef, onions, and the rest of the ingredients in a 5 Qt slow cooker.  Cover and cook on “LOW” 7 hrs or until beef & vegetables are tender.
  • If consistency is too watery, add 1-2 TBS of cornstarch to 2 tsp water, mix and then add to stew.

And the best….a nice corn bread AND a wonderful glass of a Red Zinfandel wine…or, of course, a Negra Modelo beer!!! Again, the choice is ALWAYS yours!!!