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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

  • Author: Nancy Blackstone
  • Prep Time: 20 Minutes
  • Cook Time: 3 Hours
  • Total Time: 3 Hours, 20 Minutes
  • Yield: 8 Servings 1x
  • Category: Main Dish
  • Method: Stovetop/Oven
  • Cuisine: American



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

1/2 cup frozen peas

4 medium carrots, sliced

2 teaspoons kosher salt

1/2 teaspoon pepper

1 tablespoon beef bouillon granules

1 - 14-1/2 oz can diced tomatoes


  1. In a Dutch oven, brown meat in oil.
  2. When meat is browned, add minced garlic; cook and stir for 1 minute.
  3. Add wine; cook and stir for 2 minutes.
  4. Add water, potatoes, onions, peas, carrots, salt and pepper. Cover and simmer on low for 2 hours, stirring occasionally. 
  5. 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.


  • Substitute 3/4 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

Keywords: Beef Stew with Wine, Red Wine Beef Stew, Cold weather dinners, soup and stew dinners, comfort food dinners, old fashioned dinners