Beef Burgundy Stew

This is a great stew, but the best thing about it is the sauce!  I have tried many times to create a rich and hearty meat sauce with varying degrees of success, but this time it worked and guess what - it was simply red wine and beef broth (plus a little fresh thyme).  All it needed was penne pasta and mushrooms.  

4 servings

14 calculated points

Merlot, Syrah

Ingredients

• 2 pounds beef stew meat
• 2 cups red wine
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 yellow onion coarsely chopped
• 2 large carrots sliced
• 3 garlic cloves chopped
• 2 teaspoons chopped fresh thyme
• 1 tablespoon all-purpose flour
• 2 teaspoons table salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup beef broth

Directions

Place meat and wine in a medium bowl; chill 1 hour. Remove meat using a slotted spoon; reserve wine in a small saucepan. Pat meat dry with paper towels. Cook reserved wine over medium-high heat, stirring occasionally, 15 minutes or until reduced to 1 cup. Melt butter with oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides. Add onion and next 3 ingredients, and cook, stirring often, 15 minutes or until vegetables and meat are cooked. Sprinkle flour over meat mixture, and cook, stirring constantly, 1 minute. Stir in reduced wine, salt, pepper, and 1/4 cup beef broth. Cover and reduce heat to low; simmer, stirring occasionally, 2 hours, adding up to 1/2 cup beef broth if needed.