Recipe: One-Pot Beef Bourguignon Peasant Stew

Here is a tasty, hearty recipe full of rich flavors for a cold winter night like we've been having so many of lately! This one is best cooked in a stainless steel pot, since it contains wine and tomatoes, which are both acidic, and requires a bit of cook time. You could also use enameled cast iron (for more tips on choosing the right pot, see Monday's post). This could also be adapted to the crockpot - just brown the beef first and then put everything in the crock pot and cook on Low for 7-8 hours.

Beef Bourguignon Peasant Stew
(Serves 4-6.)

Ingredients:

Beef bourguignon, served with pasta. (Photo credit: Wikipedia)

2 Tbsp cooking oil
2 medium red or golden potatoes, cut into wedges
1 medium onion, cut into wedges
1 lb cubed beef chuck roast
3 Tbsp flour
1/2 tsp dried oregano
1/2 cup Burgundy wine
1 can (14.5 oz) beef broth
1 can (14.5 oz) diced tomatoes
1 can sliced mushrooms, drained
salt and pepper to taste

Directions:

1. Put the oil in a large pot over medium-high heat, add the potatoes and onion and cook until both veggies have started to brown lightly.
2. Add the cubed beef and continue to cook until the beef browns, stirring often.
3. Sprinkle in the flour and oregano; continue cooking and stirring until the beef is coated with the flour and is well browned.
4. Add the wine and let it come to a boil, stirring to bring up the brown bits from the bottom of the pot.
5. Add the beef broth and diced tomatoes, stir, and bring to a boil. Continue stirring until the broth thickens slightly.
6. Turn heat to low, cover the pot, and simmer very gently for 15 minutes, stirring a couple times.
7. When potatoes and beef are fork tender, add the mushrooms, stir, remove from heat and let sit for 5 minutes.
8. Taste and season with salt and pepper if needed. 
9. Serve with pasta or mashed potatoes if desired, or in big bowls with hot crusty bread.