Name: Jennifer's Burgundy Beef Stew
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Bacon - 1 slice; Olive oil - 1 tablespoon; All-purpose flour - ¼ cup; London broil-cut beef, cut into chunks - 1 ½ pounds; Low-sodium beef stock - 2 cups; Burgundy wine - 1 cup; Carrots, cut into chunks - 4; Potatoes, cut into chunks - 1 pound; Mushrooms, sliced - ½ pound; Garlic cloves, minced - 2; Onion, cut into chunks - 1; Dried marjoram - 1 teaspoon; Ground thyme - ¾ teaspoon; Seasoned salt - ½ teaspoon; Salt - ⅛ teaspoon; Ground black pepper, or to taste - 1 pinch

Ingredients for - Jennifer's Burgundy Beef Stew

1. Bacon 1 slice

2. Olive oil 1 tablespoon

3. All-purpose flour ¼ cup

4. London broil-cut beef, cut into chunks 1 ½ pounds

5. Low-sodium beef stock 2 cups

6. Burgundy wine 1 cup

7. Carrots, cut into chunks 4

8. Potatoes, cut into chunks 1 pound

9. Mushrooms, sliced ½ pound

10. Garlic cloves, minced 2

11. Onion, cut into chunks 1

12. Dried marjoram 1 teaspoon

13. Ground thyme ¾ teaspoon

14. Seasoned salt ½ teaspoon

15. Salt ⅛ teaspoon

16. Ground black pepper, or to taste 1 pinch

How to cook deliciously - Jennifer's Burgundy Beef Stew

1 . Stage

Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.

2 . Stage

Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.

3 . Stage

Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.

4 . Stage

Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.