Burgundy Stew
Immerse yourself in the rich, hearty flavors of Burgundy Stew, a classic comfort dish elevated with tender chunks of beef, velvety dry red wine, and a medley of wholesome vegetables simmered to perfection. This soul-warming stew begins with seared beef cubes coated in a light flour dusting for an irresistible depth of flavor, complemented by aromatic onions, carrots, celery, and garlic. The infusion of Burgundy wine and herbaceous thyme takes this dish to gourmet levels, while baby potatoes and mushrooms add texture and heartiness. Slow-cooked to develop its robust taste, this cozy one-pot wonder is perfect for a chilly evening, served with a crusty loaf of bread to soak up every luxurious spoonful. Make this your go-to recipe for a refined yet approachable dinner that highlights classic French-inspired comfort food.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion (chopped)
- 4 medium carrots (peeled and sliced into rounds)
- 2 stalks celery (chopped)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Burgundy)
- 3 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme (optional, tied in a bundle)
- 1.5 pounds baby potatoes (halved)
- 8 ounces mushrooms (sliced)
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Season the beef cubes with salt and black pepper. Toss them in flour until evenly coated.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onion, carrots, and celery until softened, about 5 minutes.
Stir in the minced garlic and tomato paste. Cook for an additional 1-2 minutes until fragrant.
Pour in the red wine, using a wooden spoon to scrape the browned bits from the bottom of the pot.
Add the beef broth, bay leaves, thyme sprigs (if using), and the seared beef back into the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 90 minutes, stirring occasionally.
After 90 minutes, add the baby potatoes and mushrooms to the pot. Cover and continue simmering for an additional 30-40 minutes, or until the potatoes are fork-tender.
Remove and discard the bay leaves and thyme sprigs. Taste the stew and adjust seasoning with more salt and pepper, if needed.
Ladle the stew into bowls, garnish with chopped parsley, and serve warm with crusty bread if desired.
Nutrition Facts
Calories |
3866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5946 mg | 259% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 25.6 g | ||
| Protein | 202.6 g | 405% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 7506 mg | 160% | |
*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.
