Beef Burgundy Stew

Beef Burgundy Stew


2 ¼ lb  Stewing Beef

¼ cup  All Purpose Flour

½ tsp  Pepper

2 tbsp  Oil

¼ cup  Chopped Onion

2 tbsp  Brandy (optional)*

1 cup  Beef stock

1 ½ cup  RCW Pinot Noir

1 tsp  Salt

4  Cloves

1  Bay Leaf

¼ tsp  Dried Thyme

¼ tsp  Dried Marjoram

2 tbsp  Dried Parsley

8 oz  Mushrooms, sliced

6  Carrots

We recommend fresh herbs, adjust volumes.  We suggest even trying to substitute the brandy with our Wild Blackberry.




1.       Preheat  oven to 250 F.  Coat meat with flour and pepper

2.       Heat oil over medium-high heat.  Saute ¼ cup of onion briefly then add the meat to brown.  Transfer meat to ovenproof casserole.

3.       Combine brandy, beef stock, wine, salt and herbs in the pan over medium-high heat.  Bring to boil and scrape any browned bits from the pan.  Pour over top of the meat

4.       Add remaining ingredients to casserole and bake 3 ½ hrs.  Check to ensure the liquid is still covering the meat and vegetables.  If not add a touch more wine or stock. 

5.       Serve with crusty bread and enjoy with also a glass of Rocky Creek Pinot Noir.