Beef burgundy stew is filled with chunks of tender beef, potatoes, vegetables, seasonings and a splash of red wine. Served with a piping hot loaf of French bread, this meal will keep you warm for the rest of the night!
A Thrifty Mid Century Dinner
This hot bowl of pure comfort is a mid century meal I grew up with in the midwest. It would simmer on the stove for hours, filling the house with an aroma that welcomed you in from the cold.
Beef stew has been around for hundreds of years, but it was a popular mid century dish because it's a budget friendly way to feed a big family. Plus, it's nourishing and tastes delicious! You can use virtually any kind of beef, because cooking it for hours will tenderize even tough cuts.
What Kind of Beef Should You Use?
Most grocery stores sell pre-cut packages of stew meat, which is usually a combination of various cuts of beef scraps they have remaining. They can be a little difficult to cook because some are tender and some are tougher, which causes them to cook at a different speed. The pieces will also have a different flavor and texture in your stew. If you do use the pre-cut stew beef, look over the pieces, trim off any gristle, and cut to uniform size.
I recommend selecting and cutting your own beef for the stew. Chuck roast is a nice pick as it is priced right and cooks into a tender and flavorful bite. Bone-in-short rib is also an excellent choice. If you're not sure, ask the butcher at your meat counter for a recommendation.
Beef Burgundy Stew is a One Pot Meal
This recipe goes from the stovetop to the oven, so I use a large coated cast iron dutch oven for cooking. If you don't have a dutch oven that can go from stovetop to oven, you can start the dish in a large pot on the stove, then transfer it into a greased casserole dish for baking.
Steps For Cooking Beef Burgundy Stew
As you can see, once your beef and vegetables are cut there's not much work to making this hearty dish. When all but the tomatoes and bouillon are in the pot, it simmers on low for two hours. Then add the remaining two items and transfer it to the oven to bake for one more hour before serving. Pop in a loaf of your favorite French bread right before it comes out of the oven, mix up a salad if you'd like, and you have a delicious dinner ready to go!
1: Brown beef in oil 2: Add garlic; cook 1 min 3: Add wine; cook 2 min 4: Add potatoes, onions, peas, carrots, salt & pepper 
5: After 2 hours, add tomatoes and bouillon; bake in oven for 1 hour
Recipe Variations
- Substitute ¾ cup pearl barley for the potatoes for a hearty beef barley stew.
- Add 1 rib of chopped celery in with the other vegetables when cooking for another layer of flavor and texture.
- Add 4 ounces of fresh sliced mushrooms when you add the tomatoes and bouillon if you're a mushroom fan.
- Substitute beef broth for the red wine if you prefer to avoid wine.
A Few Cooking Tips
I simmer this dish on a very low heat, but this will vary from person to person. Stir the pot every 15 minutes or so to make sure nothing is sticking to the bottom. If too much of the water has boiled away, add more as you're cooking until it reaches your desired consistency.
Beef stew can be stored in a sealed container in the refrigerator for 3-4 days. Re-heat in a pot on the stovetop, adding water if necessary to desired consistency.
Stew will also keep in the freezer in airtight storage containers or freezer bags for 2-3 months.
If you're looking for other one-pot meal ideas, try our baked potato soup or split pea and ham soup.
Beef Burgundy Stew - Warm Comfort on a Cold Night
Ingredients
- 2 pounds beef stew meat cut into 1-inch cubes
- 3 tablespoons canola oil
- 4 garlic cloves minced
- 1 cup burgundy wine or red cooking wine
- 3 cups water more if needed during cooking
- 3 large russet potatoes peeled and cut into 1-inch cubes
- 1 medium yellow onion diced
- ½ cup frozen peas
- 4 medium carrots sliced
- 2 teaspoons kosher salt
- ½ teaspoon pepper
- 1 tablespoon beef bouillon granules
- 14.5 oz diced tomatoes
Instructions
- In a Dutch oven, brown meat in oil.
- When meat is browned, add minced garlic; cook and stir for 1 minute.
- Add wine; cook and stir for 2 minutes.
- Add water, potatoes, onions, peas, carrots, salt and pepper. Cover and simmer on low for 2 hours, stirring occasionally.
- Mix in bouillon and tomatoes. Move to preheated 350 degree oven and bake, covered, for 1 hour.
- Serve with loaf of hot French bread and a side salad, if desired.
Notes
- Substitute ¾ cup pearl barley for the potatoes if desired
- Add 1 rib of chopped celery with the vegetables, if desired
- Substitute beef broth for red wine if you prefer
- Add 4 ounces of sliced fresh mushrooms when you add the tomatoes and bouillon if you'd like
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