Amy’s Burgundy Stew served over Parmesan Polenta…

This is a fantastic stew for those cold winter months made with red wine, fresh rosemary, and thyme. Not only is this a fool proof recipe, but your house will smell amazing!! And that makes everyone happy including you. πŸ™‚

Amy’s Wine Stew (Time: 4 hours) (1/2 hour prep) Servings 2-3

  • 1 lb Stew Meat
  • 4 garlic cloves (finely chopped)
  • 1/2 bag baby carrots
  • 1/2 red onion (chopped)
  • 1 cup burgundy or any red wine (reserve 1/2 cup for finish)
  • 3 cups Beef broth (reserve 1 cup for finish)
  • 1 tablespoon brown sugar
  • 2 sprigs of fresh rosemary (taken off the sprig)
  • 2 sprigs of thyme (taken off the sprig)
  • 3 tablespoons of flour for dredge
  • 2 tablespoons olive oil
  • salt to taste
  • 1-1/2 cup of small brown mushrooms
  • 1 heaping tablespoon Dijon mustard
  • crusty bread for dipping

Parmesan Polenta: (Follow box or bag instructions for ratio)

  • Polenta (box)
  • 1/2 cup parmesan
  • drizzle of maple syrup

Add olive oil to pot. Place flour in small bowl. Lightly dredge each piece of meat into flour shaking off any excess and placing in pot. Work in 2 batches. Crowding the pan will reduce the heat which don’t want because then your meat won’t form the crust that holds the moisture in. You want a nice golden brown skin on each of the sides being careful not to cook the meat fully through. Lightly season each batch with salt. imgp1070

Place the cooked meat into a slow cooker on high. Add the fresh rosemary.


Meanwhile in the same pot you cooked the meat, add in the tablespoon of butter, scraping up any meat drippings. (We can’t let those go to waste. ) πŸ˜‰ Add in the carrots and lightly saute until golden.


Next add in the onion and fresh thyme cooking another minute until onions are fragrant. Lightly season with salt and add to the slow cooker.


Add the garlic, brown sugar, beef broth, & wine. Lightly season once more with salt and cook for 1 hour on high.


After an hour, reduce the setting to low heat and cook for 3 more hours.


1 hour before serving, add the mushrooms, dijon mustard, and depending on much broth you like the reserved wine and beef broth.

Serve over Parmesan Polenta. πŸ™‚


The polenta is oh so creamy with the rich wonderful broth and the meat melts in your mouth. I hope you enjoy.


Bon Appetite!


Miss Amy ❀


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