Jon Bennion's Beef Stew for a Crowd
This traditional beef stew is the perfect comfort food for meals at home yet decadent enough to be the centerpiece of your next dinner party.
- 4 Tablespoons butter
- 16 ounces mushrooms, trimmed and halved
- 6 pound Felton Angus Beef chuck roast, cubed
- 8 strips of bacon, chopped
- 2 Tablespoon tomato paste
- 4 Tablespoons flour
- 4 cups red wine
- 6 cups beef broth
- 2 garlic cloves, smashed
- 8 carrots, peeled and cubed
- 2 (14-ounce) bag frozen pearl onions
- Garnish: chopped parsley
- Preheat oven to 275 degrees
- On the stove top, in a large dutch oven over medium heat, add bacon. Cook until crisp. Remove from pot and set aside.
- Add mushrooms to bacon drippings. Saute until browned. Remove from dutch oven and set aside.
- Meanwhile, season beef with salt and pepper. Turn up heat to medium high. Brown beef in small batches on all sides. Remove beef from dutch oven and set aside.
- Add butter. Stir in tomato paste and flour, whisk for 1 minute.
- Deglaze pan with wine, whisking to combine and bring to a boil.
- Add beef broth and garlic.
- Return beef to dutch oven.
- Add carrots and pearl onions.
- Cover and put into oven.
- One hour before done, add mushrooms to dutch oven.
- Cook for 4 hours or until beef is tender.
- Serve over mashed potatoes or cheesy grits.
- Garnish with parsley.
This traditional french beef stew is also known as Beef Bourguignon or Beef Burgundy. It's a beef stew that will feed a crowd or can be frozen in leftover portions for easy, comfort food meals on cold winter days.
You'll want to start this stew in plenty of time for for the beef to become tender in the rich wine broth. It's a delicious recipe that will fill your home with the comforting aroma of classic beef stew.
Begin with a well-marbled Felton Angus Beef Chuck Roast. Choose a dry red wine such as Pinot Noir, Merlot or Cabernet Sauvignon. The wine doesn't have to be expensive but should be one you enjoy drinking.
Serve the stew over mashed potatoes or our favorite cheesy grits. Serve with a crusty bread and garnish with parsley.