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Lustre Craft Cookware

Burgundy Beef Stew

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Cook Time 4 hours 50 minutes
Course: Soups, Stews & Sauces
Cuisine: French
Ingredients Equipment Method

Ingredients
  

  • 1/4 cup Butter or Margarine
  • 2 lbs. Beef Stew Meat cut into 1-inch pieces
  • 2 tbsps. Flour
  • 1.5 cups Burgundy Red Wine
  • 1.5 cups Water
  • Fresh Thyme
  • 2 Bay Leaves Fresh
  • Parsley
  • 3 strips Bacon chopped
  • 1 cup Fresh Mushrooms sliced or 1 4-oz can mushrooms, drained
  • 1 1- lb. jar Small Whole Onions drained

Equipment

  • 4 Quart Gourmet Slow Cooker Set
  • 9" Sauté Skillet

Method
 

  1. Preheat 4 Quart Stock Pot on range top over medium heat for 2 minutes. Melt 1/4 cup butter and brown stew meat. Stir in flour.
  2. Add wine, water, thyme, bay leaves and fresh parsley, stirring constantly. Place unit on Slow Cooker Base, cover and simmer on Setting #2 for 3 to 4 hours.
  3. Fry bacon in 9" Sauté Skillet over medium heat. Add mushrooms and saute 2 to 3 minutes.
  4. Add the bacon and mushroom mixture to the stew. Add onions, cover and continue cooking for 45 minutes on Setting #2.
  5. Remove the stems of the thyme and parsley and both bay leaves. Keep warm for serving at Setting #1.