Burgundy Beef Stew

Learn to make my Perfect Popovers to go with this amazing stew at the link below and learn how they can become part of a spectacular breakfast or brunch too! http://www.nlrockrecipes.com/2011/09/perfect-popoversfor-breakfast-with.html

This is my favorite beef stew which I generally cook slowly in the oven rather than a stove top stew. The beef in this recipe is dredged in flour and browned which means that this stew naturally thickens as it cooks. It is a very rich and flavourful stew which starts with a red wine base that compliments all the combined flavours beautifully. We often freeze the leftovers for a later, second meal.

4 to 5 pound blade beef roast

Cut the roast into large chunks about 1 ½ inches in size. Salt and pepper the raw meat to season. Toss the beef chunks in regular flour to coat.

In a large heavy bottomed skillet heat

4 tbsp canola oil

Brown the beef chunks on all sides, working in small batches so as not to crowd your pan. When all the beef is browned transfer it to a large roaster. Add to the roaster, along with the beef:

2 cups burgundy wine (you can substitute any full bodied red wine of your choice)
4 cups low sodium beef stock
1 cup orange juice
¼ cup Worcestershire sauce
4 cloves minced garlic
2 large onions, roughly chopped
1 tsp Chinese five spice powder
½ tsp ground ginger
1 tsp ground thyme
1 tbsp fresh chopped rosemary
3 tbsp Dijon mustard
1 bay leaf

Stir all the ingredients in the roaster then cover well with aluminum foil and the roaster cover. Cook slowly in a 300 degree oven for about 1 ½ to 2 hours before adding

2 pounds carrots, cut in chunks
1 pound parsnip, cut in chunks

Return to the oven for about a half hour before adding

3 pounds baby red potatoes, washed and unpeeled

Return to the oven for about half an hour to 45 minutes or until the potatoes are nearly fork tender. Add 1 ½ cups fresh or frozen peas and cook for an additional 15 minutes. Serve with freshly baked bread, biscuits or Yorkshire pudding.