My Favourite Beef Recipes
I made this beef stew several weeks ago, with white wine, a sizeable bunch of bouquet garni and vegetables. Bouquet garni is a bundle of herbs, usually tied together with a string or wrapped in a muslin bag and used to prepare stews, casseroles, sauces or stocks. There is no recipe for bouquet garni but it usually consists of parsley, a few sprigs of thyme and a bay leaf. Other herbs or spices that can be included are: basil, chervil, peppercorns, rosemary or tarragon. The bouquet garni is cooked with the food but removed at the end of cooking. The meat is simmered gently for about 1½ hours and some spinach is added just before serving.
The stew tasted nice. You can serve it with rice, flat bread, mashed potato, or any other carbohydrate that appeals to you. We enjoyed eating it and hope you do too!
Beef Stew with White Wine
Preparation: 20 minutes; Cooking time: 2 hours; Serves: 4-6
- 450g (1Ib) stewing beef, diced into bite size pieces
- ¼ cup all-purpose (plain flour)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 medium onion finely chopped
- 1 celery stalk thinly sliced
- ½ cup dry white wine
- 2 cups stock (broth)
- 1 tablespoon brown sugar
- 1 tablespoon tomato paste
- ½ cup Passata (strained tomatoes) or crushed tomatoes
- ¼-½ teaspoon Tabasco sauce
- 1 bouquet garni
- 1 bay leaf
- 1 medium carrot diced (1 cup when diced)
- 300g (10oz) potatoes diced (1½ cups when diced)
- 50g (2oz) spinach, shredded
- Salt and freshly ground pepper to taste
- Place beef in a ziplock bag. Mix the flour, salt and pepper and pour over beef. Close the bag and shake until completely coated. Shake off excess flour.
- Using a non-stick pot or pan over medium heat, add half the olive oil and brown the beef on all sides, in two batches and set aside.
- In the same pan, add the remaining olive oil and cook the onions and celery over gentle heat until soft.
- Put the browned meat back in the pan with the onions and celery, then add the wine and stir to mix. Bring to the boil and let simmer 10 minutes to absorb the wine.
- Add the stock, brown sugar, tomato paste, crushed tomatoes, Tabasco sauce and stir to mix. Top with the bouquet garni and bay leaf and bring to the boil, simmer for 1 hour, then add the potatoes and carrots and continue simmering until potatoes and carrots are cooked. Check the seasoning and adjust it.
- Just before serving, remove bouquet garni and bay leaf, add the baby spinach and let simmer 2 minutes then serve, with steamed rice, or your preferred carbohydrate.
- Last Updated: December 30, 2018
Step By Step Photos
Please always remember to assemble all ingredients before you start
Place the beef in a ziploc bag. Mix flour, salt and pepper and pour over beef. Close the bag and shake until completely coated. Shake off all the excess flour.
Using a non-stick pot or pan over medium high heat add half the olive oil and brown the beef on all sides in two batches and set aside.
In the same pan, add the remaining olive oil and cook onions and celery over gentle heat until soft.
Put the browned meat back into the pan with onions and celery and add the wine and stir to mix.
Bring to the boil and let simmer 10 minutes to absorb the wine.
Add the stock, brown sugar, tomato paste, passata or crushed tomatoes, Tabasco sauce and stir to mix.
Top with the bouquet garni and bay leaf and bring to the boil, simmer for 1 hour,
then add the potatoes and carrots and continue simmering until potatoes and carrots are cooked. Check the seasoning and adjust it.
Just before serving, remove bouquet garni and bay leaf and add the baby spinach and let simmer 2 minutes then serve, with steamed rice, or your preferred carbohydrate.
The stew tasted very nice
If you ever try it, please give me a feedback
myfavouritepastime.com Last Updated: December 30, 2018
Excellent casserole. You certainly know what you’re doing! It’s perfect!
I’ve tried Burgundy beef stew but never had any with white wine. looks very yummy. I will have to try this.
I also use more red wine than white. The secret to using white wine is to get a good quality one…I used a sauvignon blanc, with subtle and fruity flavours. Happy trying and I wish you a fantastic weekend!
Thanks so much for the tip. 🙂
I love stewed beef, especially during winter…this version is really similar to mine… I add also peas sometimes
Oh yes peas would be a wonderful addition to the stew too. I agree with you!
*drooling* Love all the colours too. Apart from the bouquet garni, I even have all the ingredients. 🙂 Have a wonderful weekend ahead.
Haha put those ingredients to use and you do need the bouquet garni. Best wishes!
I love stews. They are generally a cold weather craving for me. I usually think of red wine with beef. White would be interesting to try!
oh yes red and beef, but this was great too! enjoy the weekend!
I do love a good beef stew, Liz, though I’ve always used red wine. Now I see I need to try whoie wine next time. Thanks for the inspiration.
I also used to use only red wine, but this time I used white wine, I loved it John. I am en route de Chicago. Have a great weekend.
This has gotta taste great – for sooo many reasons, including the addition of a bit of brown sugar, the tomato paste, the bouquet garni, the white wine etc. etc. etc. I’ve always made beef stew with red wine – I’m looking forward to making your version!! (Pinning it – as always!)
I know what you mean, I also cook with red wine, a lot. This was the one amongst many reds but I loved it!
Such a fresh and tasty looking stew. Wonderful idea, to add the spinach at the end. 🙂
Thank you. I love the addition of spinach too!
Love the way the meat is dredged in flour before cooking. The beginnings of richness!
Oh yes it does give it a nice thick and tasty stew!
This looks incredible!!
This sounds so hearty!
It’s too hot for this right now where I live but I will bookmark it for the long, cold winter to come!
Good luck. My bookmarks are so long…nobody knows when I’ll ever go through them!
This stew sounds delicious. I love these herbs, especially rosemary and thyme and they are great to spice up beef.
Oh yes the herbs totally spice up the beef! enjoy the weekend!
Wow…I just love this recipe!Reminds me of the Beef stew I used to have wen I was in Tanzania!Yummmmmmmyy!!!
Oh that must have been a lovely beef stew. please share the recipe and enjoy the weekend!
That was indeed liz..just that i dont hav d recipe… 😦 Happy weekend!
No worries. Happy cooking!
Thanks Liz… 🙂
You’re on a roll! Lots of cooking! Good for you. My turn 😉
Ha ha. I cook faster than I post so I’m still way backlogged!!!
Yum! I usually crave lighter fare during the summer, but this nice warming dish looks and sounds really delicious!
Thank you. It tasted good. Enjoy the week!
Anything with wine. 🙂