Thinking of a hearty stew to make today, and Beef Bourgionne Stew came to mind. When I make stew, I don’t usually use stew meat, I prefer chuck eye steak. If you are not accustomed to eating chuck eye steak, please get acquainted with it. It is the “ribeye” equivalent to the chuck roast, and has nice marbling, which is what you want in a nice stew. Plus, it is economical. I bought fresh chuck eye steak at my local healthy food market for around $6.49/lb, then cut at home in chunks to go in my stew. It truly is a delicious, buttery, juicy cut of meat that serves well in dishes like this. Who wants chewy, dry, round beef in a stew? Not me.
Although I have made Beef Bourgionne in many variations, today I combined the best of what I wanted to “taste” in a stew, like caramelized mushrooms, red peppers, carrots, trinity vegetables, garlic, plum tomatoes, fresh rosemary stock, and red wine. I had a bottle of Cabernet Sauvignon on hand that I used. I will then cover with a lid and place in oven to cook for hours until the meat is tender and juices and wine have reduced to flavor the stew.
I must warn you, this stew called for a lot of wine, and I used over half a bottle’s worth, but I am TOTALLY okay with that, if you are… Lol! 😉