Easy Oven Beef Burgundy
Warm, hearty, and irresistibly flavorful, Easy Oven Beef Burgundy is the ultimate comfort food for chilly evenings or special family dinners. This simplified take on the classic French dish combines tender beef chuck roast with a rich, savory sauce made from red wine, beef broth, and aromatic ingredients like garlic, onions, and thyme. Slowly baked to perfection in the oven, the melt-in-your-mouth beef is paired with sautéed mushrooms and sweet carrots for a rustic yet elegant meal. With minimal prep and a hands-off cooking process, this delicious beef stew is perfect for serving over creamy mashed potatoes or buttery egg noodles. Garnished with fresh parsley, it’s a one-pot wonder that’s both sophisticated and easy enough for weeknight cooking.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 2 minced garlic cloves
- 3 medium, peeled and sliced carrots
- 8 ounces, sliced mushrooms
- 1.5 cups red wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 2 tablespoons, chopped (for garnish) parsley
Instructions
Preheat your oven to 325°F (165°C).
Cut the beef chuck roast into 1.5-inch cubes and pat dry with paper towels.
In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the flour mixture until evenly coated.
In a large oven-safe Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, ensuring all sides are seared, about 4 minutes per batch. Remove the browned beef and set aside.
Add diced onion, garlic, carrots, and mushrooms to the Dutch oven. Sauté for 5–7 minutes, stirring occasionally, until the onions are soft and the mushrooms release their liquid.
Return the browned beef to the Dutch oven. Stir in red wine, beef broth, tomato paste, dried thyme, and the bay leaf. Mix well to combine.
Bring the mixture to a simmer on the stovetop, then cover the Dutch oven with a lid and transfer it to the preheated oven.
Bake for 2.5 to 3 hours, stirring once halfway through, until the beef is tender and the sauce is rich and flavorful.
Remove the Dutch oven from the oven, discard the bay leaf, and adjust seasoning with additional salt and pepper if necessary.
Serve the Beef Burgundy hot over mashed potatoes, egg noodles, or alongside crusty bread. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.3 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 814 mg | 17% | |
*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.
