Ledgewood Beef Burguignonne Stew

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

Ingredients

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
Bacon
Cut potatoes
Onions
Mushrooms
Thyme
Marjoram

Instructions

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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