Burgundian Beef and Beans
Indulge in the rustic elegance of Burgundian Beef and Beans, a hearty stew that marries tender chunks of seared beef chuck roast with creamy white beans, all simmered in a velvety mix of Burgundy wine, beef broth, and fragrant herbs. This comforting one-pot dish is slow-cooked to perfection, allowing the robust flavors of garlic, tomato paste, and thyme to meld into a rich and aromatic base. The addition of butter lends a luxurious finish, while a garnish of fresh parsley brightens each bowl. Perfect for cozy evenings, this French-inspired recipe is ideal for serving with crusty bread or a simple green salad. Whether you're cooking for a family gathering or a special occasion, this easy yet refined recipe is sure to impress.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup Burgundy wine (or other dry red wine)
- 3 cups beef broth
- 1 bay leaf
- 3 fresh thyme sprigs
- 2 15-ounce cans white beans (cannellini or great northern), drained and rinsed
- 2 tablespoons butter
- 2 tablespoons chopped parsley, for garnish
Instructions
Cut the beef chuck roast into 2-inch cubes, trimming any excess fat.
Season the beef with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
In the same pot, add the diced onion and sliced carrots. Cook for 5-7 minutes until softened.
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
Deglaze the pot with 1 cup of Burgundy wine, scraping up any browned bits from the bottom.
Return the beef to the pot and pour in the beef broth. Add the bay leaf and thyme sprigs. Bring the mixture to a simmer.
Cover the pot and transfer it to a preheated oven at 325°F (165°C). Cook for 2.5 to 3 hours, or until the beef is tender.
Remove the pot from the oven and discard the bay leaf and thyme sprigs.
Stir in the drained and rinsed white beans and cook on low heat for 10 minutes to warm through.
Stir in the butter for added richness and adjust seasoning with additional salt and pepper to taste.
Serve the stew in bowls, garnished with freshly chopped parsley, alongside crusty bread or a green salad.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 5.7 g | 21% | |
| Total Sugars | 4.3 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 998 mg | 21% | |
*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.
