Classic Beef Burgundy Stew
Fall in love with the rich, comforting flavors of Classic Beef Burgundy Stew, a timeless French-inspired dish that's perfect for cozy evenings. Combining tender, slow-cooked beef chuck with hearty vegetables, smoky bacon, and a luscious red wine-infused broth, this stew is a celebration of depth and warmth. Enhanced with aromatic garlic, thyme, and bay leaves, every bite is a symphony of rustic flavors. To add even more texture and taste, golden sautéed pearl onions and earthy mushrooms are stirred in during the final stages of cooking. Ready to serve in just over three hours, this crowd-pleasing main dish is ideal for entertaining or meal prepping. Pair it with crusty bread or buttered egg noodles for a hearty, satisfying meal. Perfect for fans of traditional comfort food, this recipe is a must-try! Keywords: Beef Burgundy Stew, classic French recipe, beef stew with red wine, slow-cooked comfort food, hearty beef dinner.
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Recipe Information
Ingredients
- 2 pounds Beef chuck (cut into 1.5-inch cubes)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 ounces Bacon (diced)
- 1 large Yellow onion (chopped)
- 3 medium Carrots (sliced into 1-inch pieces)
- 4 cloves Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 3 cups Dry red wine (e.g., Burgundy or Pinot Noir)
- 2 cups Beef broth
- 2 Bay leaves
- 3 sprigs Fresh thyme (tied in a bundle or 1 teaspoon dried)
- 12 Pearl onions (optional, peeled)
- 8 ounces Button mushrooms (trimmed and halved)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Season the beef cubes with salt and pepper. Sprinkle the flour evenly over the beef and toss to coat.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large Dutch oven over medium-high heat. In batches, brown the beef on all sides (about 3 minutes per batch). Remove the beef and set aside.
In the same pot, add the diced bacon and cook until crispy. Remove with a slotted spoon and set aside.
Add the chopped onion and sliced carrots to the pot. Cook over medium heat until softened, about 5 minutes, stirring occasionally.
Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
Deglaze the pot by pouring in the red wine, scraping the bottom to release any browned bits. Let the wine simmer for 5 minutes to reduce slightly.
Return the beef and bacon to the pot. Add the beef broth, bay leaves, and thyme bundle. Stir to combine.
Bring the stew to a simmer, then lower the heat to maintain a gentle simmer. Cover and cook for about 2.5 hours, stirring occasionally, until the beef is fork-tender.
While the stew is cooking, heat the remaining olive oil and butter in a skillet. Add the pearl onions (if using) and mushrooms. Sauté until golden brown, about 8 minutes. Set aside.
During the last 30 minutes of cooking, add the sautéed onions and mushrooms to the stew.
Remove the bay leaves and thyme bundle. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with chopped parsley. It pairs beautifully with crusty bread or buttered egg noodles.
Nutrition Facts
Calories |
4686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.7 g | 365% | |
| Saturated Fat | 107.9 g | 540% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 9304 mg | 404% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 73.5 g | ||
| Protein | 247.1 g | 494% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 629 mg | 48% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 7576 mg | 161% | |
*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.
