My family loves any kind of stew, especially a great beef and vegetable stew. Stew is something we will be making more and more as the weather gets cooler. I found this recipe on one of my latest meal searches for a beef bourguignon (I have no idea what that word is either, so don’t ask me!) which is a beef stew that is marinaded in red wine, and it is really great.

It does take a little bit of work to put together, but being a stew, it’s mostly hands off. The beef will need to soak in the marinade for at least 4 hours, though I prefer it to stay in the refrigerator overnight for the best flavor. There’s a lot of slicing and dicing, cooking and deglazing, but the end product really is a dish to be proud of and one your family will be happily amazed by! It will be requested for future dinners guaranteed.

Here’s what you need:

Marinade:
5 cloves garlic, smashed
3 fresh bay leaves
2 carrots, peeled and halved
2 ribs celery, halved
1 large onion, peeled and quartered
One 750-ml bottle red wine, such as Burgundy
4 pounds beef chuck, cut into 1-inch chunks
Stew:
Extra-virgin olive oil
Kosher salt
1/2 cup all-purpose flour
8 ounces slab bacon, cut into lardons
1 pound cremini or white button mushrooms, quartered
2 carrots, peeled and cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1 large onion, peeled and cut into 1/4-inch dice
1/4 cup tomato paste
3 to 4 cups beef stock
3 fresh bay leaves
1 bundle fresh thyme
1 pound red bliss potatoes, quartered
1/2 bunch fresh chives, finely chopped, for garnish
Crusty bread, for serving

This great recipe is coming to you today thanks to foodnetwork.com. Not sure why they couldn’t just call is “Beef Stew with Wine Sauce” but whatever, you don’t need to understand it to LOVE IT! If you agree, then be sure to head on over to the Food Network website now for the full instructions. Enjoy!