Ledgewood Beef Burguignonne Stew

Featured by Ledgewood Creek Winery & Vineyards in the Gold Wine Club.
Ledgewood Beef Burguignonne Stew


2 pounds beef - cut to size 1" cubes
2 tablespoons flour
salt & pepper Bay leaf
1 cup red wine (Ledgewood Creek Merlot)
Each of the following in any combination, larger items cut into cubes
Cut potatoes


Sprinkle the beef with flour and transfer to a baking dish. Add salt, pepper and bay leaf, according to your taste. Add 3 parts wine for every 1 part water (generally 1 to 1-1/2 cups will be sufficient). Cover and heat in a 350° oven for 1 hour.

After an hour, remove the beef from the oven and top with bacon, cut potatoes, onions, mushrooms, thyme and marjoram. Re-cover and heat again this time at 300° for 45 minutes. When done, remove and enjoy!

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