Budget Beef Burgundy
Indulge in the rich, comforting flavors of Budget Beef Burgundy, a cozy, wallet-friendly take on the classic French dish. Tender chunks of beef simmered to perfection in a luscious red wine sauce are paired with earthy mushrooms, sweet carrots, and aromatic garlic for depth of flavor that feels gourmet without the steep price tag. This recipe takes humble ingredients like budget-friendly stew meat and an affordable bottle of red wine and elevates them into a hearty stew that's perfect for weeknight dinners or special occasions alike. With just 15 minutes of prep time and a slow, simmering cook that fills your kitchen with irresistible aromas, this Budget Beef Burgundy is a satisfying masterpiece of savory simplicity. Serve it over buttery noodles, creamy mashed potatoes, or alongside crusty bread, and garnish with fresh parsley for an elegant yet approachable meal.
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Recipe Information
Ingredients
- 1 pound beef stew meat (cut into 1-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion (diced)
- 2 medium carrots (sliced into coins)
- 3 garlic cloves (minced)
- 8 ounces cremini or button mushrooms (sliced)
- 1.5 cups red wine (budget-friendly; such as a Pinot Noir or Merlot)
- 1 cup beef broth
- 1 tablespoon tomato paste
- 0.5 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Pat the beef stew meat dry with paper towels and season with salt and black pepper.
Toss the beef cubes in the all-purpose flour until evenly coated.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Working in batches, sear the beef cubes until browned on all sides. Remove the beef from the pot and set aside.
Reduce the heat to medium and add the unsalted butter. Once melted, add the diced onion and sliced carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Add the minced garlic and sliced mushrooms to the pot and cook for an additional 3 minutes, until fragrant and the mushrooms have released their liquid.
Stir in the tomato paste and cook for 1 minute to caramelize slightly.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the seared beef to the pot and add the beef broth, dried thyme, and bay leaf. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove and discard the bay leaf before serving.
Garnish with freshly chopped parsley and serve hot with crusty bread, mashed potatoes, or buttered noodles.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.4 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
