Beef Stew, Burgundy Style Recipe

Name: Beef Stew, Burgundy Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs tri-tip roast or 3 lbs sirloin tip roast or 3 lbs outside round roast, trimmed of excess fat and cut into 2-inch cubes; 1 large onion, sliced; 4 sprigs fresh parsley, scissored finely; 1 sprig fresh thyme; 2 bay leaves, crumbled; 1 teaspoon black peppercorns, crumbled; 2 tablespoons olive oil; 25 ounces Burgundy wine; 1 ½ tablespoons lard; 8 ounces salt pork, rind removed, blanched 3 minutes, drained and cut into cubes; 3 -4 tablespoons cognac or 3 -4 tablespoons brandy; 2 tablespoons flour; 2 cups beef stock; 2 garlic cloves, crushed; 24 small boiling onions, peeled; 2 tablespoons butter

Servings: persons

3 lbs tri-tip roast or 3 lbs sirloin tip roast or 3 lbs outside round roast, trimmed of excess fat and cut into 2-inch cubes
1 large onion, sliced
4 sprigs fresh parsley, scissored finely
1 sprig fresh thyme
2 bay leaves, crumbled
1 teaspoon black peppercorns, crumbled
2 tablespoons olive oil
25 ounces Burgundy wine
1 ½ tablespoons lard
8 ounces salt pork, rind removed, blanched 3 minutes, drained and cut into cubes
3 -4 tablespoons cognac or 3 -4 tablespoons brandy
2 tablespoons flour
2 cups beef stock
2 garlic cloves, crushed
24 small boiling onions, peeled
2 tablespoons butter

1
Put the meat cubes into a large bowl, add sliced onion, parsley, thyme, bay leaves and peppercorns.
2
Our in the wine and olive oil, and mix well.
3
Allow to marinate 3-4 hours, turning the meat 4-6 times.
4
Melt the lard in a large pot over low heat, add the salt pork dice, and saute about ten minutes.
5
Drain the meat cubes, reserving the marinade.
6
Add meat cubes to pot, place over medium heat and brown all sides.
7
Heat the cognac/brandy separately and set it alight, pouring over the meat after flames are extinguished.
8
Reduce heat to low and sprinkle meat with flour, stirring until the meat is coated.
9
Add the stock, the reserved marinade and garlic; cover and stew for two hours.
10
Saute the onions in butter over low heat, then add to the stew after it has cooked two hours.
11
Season with salt to taste, replace the lid and cook one more hour.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 lbs tri-tip roast or 3 lbs sirloin tip roast or 3 lbs outside round roast, trimmed of excess fat and cut into 2-inch cubes, 1 large onion, sliced, 4 sprigs fresh parsley, scissored finely, 1 sprig fresh thyme, and more.

Yes, Beef Stew, Burgundy Style falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stew, Burgundy Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions