Beef Burgundy Stew

Prep Time
Cook Time
3h 20m
Ready In

"This is a nice stew that can be made ahead. Although the recipe states that it can be frozen, I personally would leave the potatoes out until reheating because we don't like the consistency of frozen potatoes. From Quick and Easy Weeknights."

Original is 10 servings


  • Serving Size: 1 (396.9 g)
  • Calories 248.9
  • Total Fat - 9.2 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 51 mg
  • Sodium - 562.8 mg
  • Total Carbohydrate - 21 g
  • Dietary Fiber - 4.3 g
  • Sugars - 3.5 g
  • Protein - 18 g
  • Calcium - 72 mg
  • Iron - 5.2 mg
  • Vitamin C - 17.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Trim fat from the steak; cut the steak into 1-inch cubes.

Step 2

Heat the oil in a large Dutch oven over high heat.

Step 3

Add the steak, and cook 5 minutes or until steak loses its pink color.

Step 4

Drain well, and wipe drippings from pan with a paper towel. Return the steak to the pan.

Step 5

Add the thyme, garlic, and bay leaves, and cook over medium heat 1 minute. Add the wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer for 1 1/2 hours or until the steak is tender.

Step 6

Add the mushrooms and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the vegetables are tender.

Step 7

Combine the cornstarch and 3 tablespoons water; stir well, and add to the stew.

Step 8

Cook 2 minutes or until thickened, stirring constantly.

Step 9

Remove from heat, and discard bay leaves. Stir in the parsley, salt and pepper.

NOTE: Freeze the stew in an airtight container. Thaw in refrigerator 24 hours; cook over low heat until heated

Tips & Variations

No special items needed.

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