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    Home » Dinners » Beef Burgundy Stew - Warm Comfort on a Cold Night

    Published: Oct 26, 2020 · Modified: Feb 26, 2022 by Nancy · This post may contain affiliate links.

    Beef Burgundy Stew - Warm Comfort on a Cold Night

    Jump to Recipe Print Recipe

    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 bowl of beef burgundy stew with chunks of meat, potatoes, and vegetables piled high. A hand is dipping a piece of French bread into the stew.
    Beef Burgundy Stew

    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!

    • Beef Burgundy Stew Step 1 - Brown meat in oil
      1: Brown beef in oil
    • Beef Burgundy Stew Step 2: Add in garlic and saute 1 minute
      2: Add garlic; cook 1 min
    • Beef Burgundy Stew Step 3: Add in burgundy and saute 2 minutes
      3: Add wine; cook 2 min
    • Beef Burgundy Stew Step 4: Add water, potatoes, peas, carrots, salt and pepper.
      4: Add potatoes, onions, peas, carrots, salt & pepper
    • Beef Burgundy Stew Step 6: After simmering 2 hours, add in tomatoes and bouillon. Cover and bake in oven for 1 hour.
      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.

    Two bowls of beef burgundy stew with a loaf of French bread sitting on a table

    Beef Burgundy Stew - Warm Comfort on a Cold Night

    Nancy Blackstone
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 3 hrs
    Total Time 3 hrs 20 mins
    Course Main Dish
    Cuisine American
    Servings 8 Servings
    Calories 377 kcal

    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

    Nutrition

    Calories: 377kcalCarbohydrates: 34gProtein: 30gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 70mgSodium: 835mgPotassium: 1240mgFiber: 4gSugar: 5gVitamin A: 5227IUVitamin C: 20mgCalcium: 80mgIron: 4mg
    Keyword Beef Stew with Wine, Cold weather dinners, comfort food dinners, old fashioned dinners, Red Wine Beef Stew, soup and stew dinners
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    Nancy and Bentley

    Hi, I'm Nancy! Welcome to Flourchild where I share classic mid-century recipes from the 1940's - 1970's. I feature many vintage handwritten recipes, and provide modern shortcuts and a variety of healthy and special diet-friendly versions whenever possible. Join me in exploring the delicious flavors and from-scratch cooking techniques of our past!

    More about me →

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