Burgundy Beef Stew
Warm up your kitchen with the rustic and aromatic charm of Burgundy Beef Stew, a classic French-inspired dish that’s perfect for cozy evenings. This slow-simmered stew features tender chunks of beef chuck, richly infused with dry red wine and beef broth, creating a deeply flavorful sauce. A medley of hearty vegetables—like carrots, mushrooms, and baby potatoes—adds texture and color to every bite, while fresh thyme and a bay leaf lend herbaceous depth. Perfected in a Dutch oven, this recipe combines classic techniques like deglazing with wine and slow braising for melt-in-your-mouth results. Garnished with parsley and served with crusty bread or over egg noodles, this comforting one-pot meal is a true feast for the senses. Whether you’re hosting a dinner party or craving an indulgent Sunday supper, this Burgundy Beef Stew is sure to impress.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into 1-inch chunks
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 large bay leaf
- 3 fresh thyme sprigs
- 8 ounces mushrooms, sliced
- 1.5 pounds baby potatoes, halved
- 2 tablespoons parsley, chopped (for garnish)
Instructions
In a large bowl, combine the beef cubes with the flour, salt, and black pepper. Toss to coat the beef evenly.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides. Remove and set aside.
In the same Dutch oven, lower the heat to medium and add the remaining 1 tablespoon of olive oil and butter. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Add the minced garlic and tomato paste, stirring for 1 minute until fragrant and well-combined with the vegetables.
Deglaze the pot by pouring in the red wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Return the browned beef to the pot. Pour in the beef broth and add the bay leaf and thyme sprigs. Bring the mixture to a simmer.
Cover the Dutch oven with a lid and reduce the heat to low. Let the stew simmer gently for 2 hours, stirring occasionally.
After 2 hours, add the mushrooms and baby potatoes to the pot. Continue simmering for an additional 1 hour, or until the beef is tender and the potatoes are cooked through.
Remove the bay leaf and thyme sprigs from the pot. Taste the stew and adjust the seasoning with more salt and pepper if needed.
Garnish with chopped parsley and serve warm with crusty bread or over a bed of egg noodles, if desired.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1450 mg | 31% | |
*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.
