Jennifers Burgundy Beef Stew

This is a great comfort food for those Cool winter days, and its immense tasting. This is my own recipe. I behind to help it in big pre-warmed soup bowls as soon as salad and French bread.

The ingredient of Jennifers Burgundy Beef Stew

1. 1 slice bacon
2. 1 tablespoon olive oil
3. u00bc cup all-purpose flour
4. 1u2009u00bd pounds London broil-cut beef, cut into chunks
5. 2 cups low-sodium beef growth
6. 1 cup Burgundy wine
7. 4 carrots, cut into chunks
8. 1 pound potatoes, cut into chunks
9. u00bd pound mushrooms, sliced
10. 2 garlic cloves, minced
11. 1 onion, cut into chunks
12. 1 teaspoon dried marjoram
13. u00be teaspoon ground thyme
14. u00bd teaspoon seasoned salt
15. u215b teaspoon salt
16. 1 pinch ring black pepper, or to taste

The instruction how to make Jennifers Burgundy Beef Stew

1. Cook bacon in a large skillet over medium-high heat until evenly browned, nearly 10 minutes. cut off surgically remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
2. Pour flour into a large sealable plastic bag; grow the beef, seal, and shake to coat meat subsequently flour. Cook and work up beef in the bacon drippings merger until browned in this area all sides, 7 to 10 minutes.
3. Crumble the bacon and amass to the skillet. Pour beef amassing and Burgundy wine higher than the beef mixture; bring to a boil, condense abbreviate heat to medium-low, and simmer until the beef is tender, practically 1 hour.
4. advocate 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.

Nutritions of Jennifers Burgundy Beef Stew

calories: 472 calories
carbohydrateContent: 43.3 g
cholesterolContent: 55.2 mg
fatContent: 15.1 g
fiberContent: 6.5 g
proteinContent: 29.9 g
saturatedFatContent: 5.2 g
servingSize:
sodiumContent: 394.6 mg
sugarContent: 9.1 g
transFatContent:
unsaturatedFatContent: