Sharing with Sherry: Less stress with Beef Burgundy Stew - PineCreek Journal

Sharing with Sherry: Less stress with Beef Burgundy Stew

Monday, September 2, 2019 | 10:58 AM


Fall is setting in and now it is time to juggle busy schedules and family meals.  What a challenge to try to be at the soccer field, football field, etc. and still have a substantial meal on the table.  Beef Burgundy Stew will help put your stress level to a manageable level.  This is the beginning of a colorful fall.

Beef Burgundy Stew

1 (1 lb.) boneless beef sirloin steak, cut into 1½-inch cubes

3 tbsp all purpose flour

6 slices bacon, cut into 1-inch pieces (¼ lb.)

1 large onion, cut into wedges, about 1½ cups

12 small fresh mushrooms

2 cloves garlic, minced

1 cup burgundy or other dry red wine

½ cup A 1 original Bold and Spicy Steak Sauce

Coat beef with flour, shaking off excess. Set aside.

Cook bacon in 6 quart pot over medium heat until crisp. Remove with slotted spoon.  Set aside.

Brown beef in same pot and a few pieces at a time, in drippings.  Return cooked beef and bacon to pot. Stir in onion, carrots, mushrooms, garlic, wine and steak sauce.

Cover and simmer for 40 minutes or until carrots are tender, stirring occasionally.  Serve immediately or can be reheated.

Makes 6 servings.