Beef Burgundy

An easy, hearty dinner idea that everyone will love. Even the leftovers taste better the second day if you’re lucky enough to have leftovers.

Beef Burgundy

1 cup red wine or sugar free red grape juice

1 cup beef broth

2 bay leaves

2 cups sliced baby bella mushrooms

2 cups diced carrots

1 cup diced celery

1 medium sweet onion, diced

1 1/2 tsp. kosher salt

1 tsp. minced garlic

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. black pepper

1 packet McCormick stew seasoning

2 lbs beef stew meat chunks

2 tablespoons fresh basil

Mashed potatoes (optional, yet the best way to serve this stew)

Using an instant pot, electric pressure cooker or crock pot, place wine, beef broth in the pot and stir together. In a separate bowl, toss the beef with the seasonings, and brown if desired, but not necessary.

Then add the vegetables, seasoned meat, beef stew packet to the sauce mixture. Stir gently to combine all the ingredients together. Cook for 45-60 minutes, for the electric pressure cookers, or 6-8 hours on high for the crock pot. Just before serving, (if your stew is not thick) to thicken, place 1 tbsp. cornstarch mixed with the 1 tbsp. water, stir together until the cornstarch dissolves. Add the cornstarch mixture to the stew while it’s still very hot, or simmering, and stir to thicken slightly. Then add the fresh basil and stir to combine. Serve over warm mashed potatoes for an amazing stick to your ribs winter dinner. (Hint- The sauce of the stew will be thick like gravy.)

Happy Dinnertime. xo