beef stew


Braised Beef Burgundy Stew

I love a good beef stew when the temperatures drop.  There’s something delicious and comforting about letting the beef and vegetable stew for hours; having the whole house smelling amazing. This recipe is flavorful and even better the next day. Braised Beef Burgundy Stew 6 slices thick-cut bacon, diced2 lbs beef chuck, cut into 1-inch pieces1 small red onion, chopped1 cup onions, chopped 2 large carrots, sliced diagonally3-4 garlic cloves, minced8 oz white mushrooms, roughly chopped3 tbsp almond flour1 tbsp tomato paste3 cups dry red wine1 1/2 cup beef broth2 bay leaves4 sprigs fresh thyme1/4 cup fresh parsley, choppedSea salt and black pepper, to taste Place top oven rack in the center position and preheat oven to 325°F. Heat a large Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until crispy, approximately 4-5 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set…