Beef Burgundy Stew

Prep Time
Cook Time
3h 35m
Ready In

"This is one of those dishes that I love to make in the fall and winter. The house smells wonderful and for some reason, I just love things that cook for a long time......I think the tempting smell just makes me hungrier! The meat marinates in the wine for 1 can chop your veggies while that is happening. I like this served over mashed potatoes with some yummy crispy bread."

Original recipe yields 4 servings


  • Serving Size: 1 (601.2 g)
  • Calories 1128.8
  • Total Fat - 92.8 g
  • Saturated Fat - 44.7 g
  • Cholesterol - 726.3 mg
  • Sodium - 1570.9 mg
  • Total Carbohydrate - 13 g
  • Dietary Fiber - 2.8 g
  • Sugars - 4.8 g
  • Protein - 52.9 g
  • Calcium - 1699.6 mg
  • Iron - 20.4 mg
  • Vitamin C - 8.8 mg
  • Thiamin - 0.3 mg

Step 1

Place the meat and wine in a medium bowl; chill for 1 hour.

Step 2

Remove the meat using a slotted spoon; reserve the wine in a small saucepan. Pat the beef dry with paper towels.

Step 3

Cook the reserved wine over medium-high heat, stirring occasionally, stirring occasionally, 15 minutes or until reduced to 1 cup.

Step 4

Melt the butter with the oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides.

Step 5

Add the onion and the next 3 ingredients and cook, stirring often, 15 minutes or until the vegetables and meat are cooked.

Step 6

Sprinkle flour over the meat mixture and cook 1 minute, stirring constantly. Stir in the reduced wine, salt, pepper, and 1/4 cup beef stock. Cover and reduce heat to low; simmer, stirring occasionally, for 2 hours, adding up to 1/2 cup beef stock as needed.

Tips & Variations

No special items needed.