Ledgewood Beef Burguignonne StewFeatured by Ledgewood Creek Winery & Vineyards in the Gold Wine Club.
Enjoy this hearty dish with your favorite Merlot from your wine subscription box. Cheers!Yield: 2-4
Prep Time: 25 Minutes
Cook Time: 60 Minutes
• 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!
Recipe sourced by Ledgewood Creek Winery & Vineyards