Burgundy Beef Stew Recipe

Name: Burgundy Beef Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lb Beef chuck or possibly shoulder roast, (3 1/2 to 4 lb..); 4 Tbsp. Extra virgin olive oil; 2 c. Burgundy wine; 2 quart Rich beef stock; 4 lrg Stalks of celery, cut into 1/2 inch pcs; 1 lb Carrots, peeled and cut into 1/2 inch pcs; 1 med Rutabaga, peeled and cut into 1/2 inch cubes; 1 1/2 lb New red potatoes, cut into 3/4 inch pcs (don't peel); 1 lb Onion, peeled and cut into 1 inch pcs; 8 ounce Fresh mushrooms, minced; 1 can Tomato paste, (6 ounce.); 2 tsp Freshly grnd black pepper; 1 tsp Salt; 1/2 tsp Dry whole thyme; 3 x Bay leaves; 2 lrg Cloves of garlic, finely minced; 2 Tbsp. Browning sauce (Kitchen Bouquet); 1/4 c. Soy sauce Dark brown roux

Servings: persons

3 1/2 lb Beef chuck or possibly shoulder roast, (3 1/2 to 4 lb..)
4 Tbsp. Extra virgin olive oil
2 c. Burgundy wine
2 quart Rich beef stock
4 lrg Stalks of celery, cut into 1/2 inch pcs
1 lb Carrots, peeled and cut into 1/2 inch pcs
1 med Rutabaga, peeled and cut into 1/2 inch cubes
1 1/2 lb New red potatoes, cut into 3/4 inch pcs (don't peel)
1 lb Onion, peeled and cut into 1 inch pcs
8 ounce Fresh mushrooms, minced
1 can Tomato paste, (6 ounce.)
2 tsp Freshly grnd black pepper
1 tsp Salt
1/2 tsp Dry whole thyme
3 x Bay leaves
2 lrg Cloves of garlic, finely minced
2 Tbsp. Browning sauce (Kitchen Bouquet)
1/4 c. Soy sauce Dark brown roux

1
Trim and cut the beef into 1 inch cubes, removing as much of the heavy fat as practical.
2
Heat the oil in a large skillet.
3
Gradually add in the beef to the warm oil.
4
Over high heat, brown the beef till each piece is a rich, dark brown color.
5
Spoon the tomato paste over the browned beef pcs, stirring to incorporate.
6
Continue cooking till the tomato paste starts to caramelize.
7
Deglaze the pan with the burgundy wine.
8
In a large stock pot, 8 qts, combine the beef, vegetables, browning sauce and seasonings.
9
Bring to a boil, reduce heat and simmer, covered for two hrs.
10
Thicken stew with the roux to the desired consistency.
11
Adjust salt and pepper to taste.
12
Note: If beef stock is not available, substitute; a) canned beef broth plus 8 beef bouillon cubes or possibly b) 2 qts water, plus 24 beef bouillon cubes

1481

kcal

Calories

Fat

Carbs

117

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 18 ingredients. The key ingredients include: 3 1/2 lb Beef chuck or possibly shoulder roast, (3 1/2 to 4 lb..), 4 Tbsp. Extra virgin olive oil, 2 c. Burgundy wine, 2 quart Rich beef stock, and more.

Yes, Burgundy Beef Stew Recipe 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!