Beef Burgundy

It has been raining here – a cold, steady rain – for two days. It is the kind of rain that seeps into your bones and keeps you from being able to warm up, no matter how many socks and sweaters you put on.

On Sunday, I made Beef Burgundy, a nice warm comfort meal. Here’s my recipe:

Beef Burgundy


3 slices bacon, cut into ½ inch pieces
3 pounds boneless beef chuck, cut into 1 to 2 inch chunks
6 carrots, cut into chunks
3 cloves garlic, thinly sliced
1 large onions, cut into chunks
2 tablespoons flour
2 tablespoons tomato paste
salt, pepper
2 cups dry red wine
1 cup chicken stock
1 pkg. fresh mushrooms, cut into quarters
½ teaspoon thyme (or fresh, if you have it)
½ cup fresh chopped parsley.


In a 5 quart Dutch oven, cook bacon until browned. Transfer bacon to bowl. 

Add beef to bacon drippings and cook over medium-high heat until browned on all sides (about 5 minutes). Transfer to bowl with the bacon. Preheat oven to 325 degrees. 

Add carrots, garlic, onion to remaining drippings and cook, stirring occasionally, for about 10 minutes (vegetables should be browned and tender). 

Add flour, tomato paste, salt and pepper and cook for 2 minutes, stirring. Add wine and chicken stock and heat to boiling, stirring to loosen the browned bits from the bottom of your pot. 

Add the meat and their juices. Add mushrooms and thyme and heat to boiling. Cover and bake for 1 ½ to 2 hours. 

Sprinkle with parsley to serve.


No Frogs in Frogmore Stew

Frogmore Stew aka “Lowcountry Boil” and “Beaufort Stew”

Frogmore Stew is a classic Low country South Carolina dish.  I don’t know exactly how it got its name, but I do know that Frogmore, South Carolina is on St. Helena Island which is right off the coast from Beaufort, South Carolina which is part of the greater coastal area known as the Lowcountry.

So, I guess it doesn’t matter what you call it.  I like to call it Frogmore Stew.

Frogmore Stew is one of several great winter dishes to make and serve outdoors for lots of guests.  

Here is my recipe:

Frogmore Stew
2 tbs. olive oil
1 bunch fresh parsley
1 stalk celery
2 tbs. Old Bay Seasoning
3 lbs. smoked sausage, cut into 2″ chunks
3 lbs. small red potatoes
8 ears corn, cut into 2″ chunks
4 lbs. shrimp, shells left on
3 tbs. hot sauce, such as Tobasco
1 large onion
1 clove garlic
1 bell pepper
1 bay leaf

Chop pepper, onion, garlic, parsley, celery. Saute vegetables with sausage and seasoning.

Boil potatoes in a gallon of water with hot sauce.  Add vegetable/sausage mixture to potatoes.  Add corn and cook for 5 minutes.  Add the shrimp and cook for several more minutes (until shrimp are pink).

Drain the liquid and dump the contents of the pot on a paper lined table out in your backyard. Provide plenty of paper towels and a cooler full of cold beers.

Also nice with bonfire.