A healthier take on Beef Burgundy

Hi friends!  What does a cold and stormy November night call for other than snuggling on the couch watching movies??  Homemade beef stew, that's what!  This is a recipe for a healthier take on the French classic, Beef Burgundy.  The bacon is out and veggies are in, yay!!!!  I found this recipe in Good Housekeeping ages ago and just hadn't tried it yet..  It was perfect for this cold November night, very filling, delicious and simple to make.  Leave yourself time, it has to cook for about 90 minutes...  You'll need a dutch oven for this so if you don't have one, go buy one.  Or put it on your Christmas list.  Or borrow one.  Whatevs... 

What you need:

1 Tb olive oil

2 lbs boneless beef chuck (fat trimmed and cut into 1" pieces)

• I used pre-cut beef from the grocery store... for an extra $1.50, it was well worth the 30 minutes of cutting time it saved me...

3 large carrots cut into 1" pieces
4 cloves of garlic crushed with the side of a chef's knife, peels removed
1 large onion peeled and cut into 1" pieces
2 Tbs all purpose flour
2 Tbs. tomato paste
1/2 tsp ground pepper
3/4 tsp salt
2 cups dry red wine (I used a Shiraz but I think a Merlot would've been better.. maybe a cab?  Experiment with this!  Just don't forget to put the wine in the pot too....)
4 sprigs of fresh thyme (go to the store and buy fresh for a buck or two, it's well worth the flavor)
10 ounces mushrooms cut into bit-sized pieces.  I used Crimini mushrooms
16 oz frozen peas

What to do:

1. Preheat oven to 325
2. In a 5-6 qt dutch oven, heat oil on medium-high until hot.  Add beef in two batches and cook 5-6 minutes per batch turning until browned on all sides.  Transfer to a medium bowl.
3. To drippings in Dutch oven, add carrots, garlic and onion.  Cook for 10 minutes or until vegetables are browned and tender, stirring occasionally
4. Stir in flour, tomato paste, salt and pepper, cook one minute stirring.  (It will be very dry at this point, that's okay...)
5. Add wine and cook until boiling, stirring and scraping the bottom of the pan to loosen tasty browned bits
6. Return meat and juices to Dutch oven
7. Add thyme and mushrooms and heat until boiling
8. Cover and bake 1 hour and 20 minutes until meat is fork-tender.  Stir once!
9. Remove from oven, add peas and discard thyme sprigs
10. Cover and return to oven for 10 minutes

Serve with crusty bread and chow down.  This stew is incredibly filling, I couldn't finish mine and my husband could only eat one small bowl..  Try this out on your next cold and stormy night!  It's only the beginning of winter, I'm sure you'll have plenty of opportunity....

Enjoy!
KDH.

Nutritional info here