Jennifer's Burgundy Beef Stew

Recipe View 8 mins Render Bacon: In a large Dutch oven or heavy-bottomed pot over medium-high heat, cook the bacon until crispy, about 8 minutes. Remove bacon with a slotted spoon and set aside on a paper towel. Reserve the bacon fat in the pot.

Recipe View 12 mins Sear Beef: Add olive oil to the reserved bacon fat in the pot. Place flour in a large resealable bag, add the beef cubes, seal, and shake to coat evenly. Working in batches to avoid overcrowding, sear the beef in the hot oil until browned on all sides, approximately 10-12 minutes per batch. Remove beef and set aside.

Recipe View 5 mins Build Flavor Base: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Recipe View 1 hrs Deglaze and Simmer: Return the beef and crumbled bacon to the pot. Pour in the beef stock and Burgundy wine, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender.

Recipe View 30 mins Add Vegetables: Stir in the carrots, potatoes, and mushrooms. Season with marjoram, thyme, seasoned salt, salt, and pepper. Cover and continue to simmer for 25-30 minutes, or until the vegetables are tender.

Recipe View 0 mins Serve: Ladle the Burgundy Beef Stew into bowls. Garnish with fresh parsley, if desired. Serve hot with crusty bread for dipping.