Burgundy Beef Stew Recipe | Rich & Hearty Dutch Oven Beef Stew

June 27, 2026

A rich, comforting Burgundy Beef Stew made with tender chuck roast, mushrooms, potatoes, carrots, celery, and onions simmered in a savory red wine and beef bone broth sauce. This cozy one-pot dinner is perfect for chilly evenings and tastes even better the next day.

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Burgundy Beef Stew: A Recipe Inspired by My Mother’s Kitchen

There are certain recipes that don’t just fill your stomach—they fill your heart. This Burgundy Beef Stew is one of those recipes for me.

My love affair with cooking didn’t begin in culinary school or from watching celebrity chefs. It began around my mother’s kitchen table.

My mother was an incredible cook. She found inspiration everywhere. Every month she’d eagerly flip through magazines like Sunset, Better Homes & Gardens, Family Circle, and Woman’s Day, carefully clipping recipes and entertaining ideas that caught her eye.

There was no Google. No Pinterest. No Food Network.

Back then, the only television chefs I can remember were Julia Child and Justin Wilson, the hilarious Cajun chef whose stories were almost as entertaining as his recipes.

My mother kept every treasured recipe in a giant scrapbook, carefully pasting recipes onto its pages to save for another day. Looking back, it was basically the Pinterest board of the 1970s—just with scissors, glue, and a whole lot of love.

She loved bringing people together around the table. Our home was rarely quiet. There were board game nights, card games, Sunday suppers, backyard barbecues, birthday celebrations, holiday dinners, and impromptu gatherings with friends. Looking back now, I realize those evenings were about much more than the food—they were about making people feel welcome.

One gathering has stayed with me all these years…

When Entertaining Meant Gathering Around the Table

People entertained differently back then.

Instead of texting to see if someone wanted to meet for dinner, families opened their homes. There were board game nights, card nights, backyard barbecues, Sunday suppers, birthday celebrations, patio picnics, and holiday gatherings.

Our house was always full of laughter, good food, and friends.

One gathering has stayed with me all these years.

My parents hosted what they called a “Create Your Own Stew Party.”

Several couples came over, and each team was challenged to create their own unique beef stew using ingredients my mother had gathered. Everyone also brought a special ingredient from a list she’d handed out ahead of time.

As a kid, I couldn’t wait to see what everyone would make.

I proudly accepted the very important role of official taste tester.

The kitchen buzzed with excitement. Meat sizzled in Dutch ovens. Wooden spoons clinked against pots. The smell of onions, garlic, herbs, and simmering beef filled the house while everyone laughed, teased each other, and compared their secret ingredients.

Then someone poured red wine into their stew.

I honestly don’t remember where the bottle came from. Wine wasn’t something I remember seeing around the house, so it felt incredibly fancy.

The Bowl That Changed Beef Stew Forever

When the stews were finally finished, everyone gathered around to taste each one and vote for a winner.

Every pot was different.

Every one was delicious.

But there was one bowl I simply couldn’t stop thinking about.

The stew made with red wine.

It was rich, hearty, deeply savory, and unlike anything I’d ever tasted. The wine didn’t make it taste like wine—it somehow transformed everything else. The beef was richer, the broth was silkier, and every bite seemed to have another layer of flavor.

As far as I remember, it won the contest.

It certainly won mine.

Ever since that day, I have never made a beef stew or pot roast without adding a generous splash of red wine.

To me, it’s the ingredient that turns a good stew into an unforgettable one.

This Burgundy Beef Stew is inspired by that memory, and every time I make it, it reminds me of those evenings gathered around my mother’s kitchen table.

Why You’ll Love This Burgundy Beef Stew

Rich, slow-simmered flavor with tender beef
One-pot comfort food that’s perfect for cooler weather
Loaded with hearty vegetables and mushrooms
Beef bone broth creates an incredibly flavorful gravy
Even better the next day
Wonderful for Sunday dinners or entertaining guests

Ingredient Notes

Beef Chuck: The best cut for stew. It becomes incredibly tender after a long simmer.

Red Wine: Use a dry Burgundy or Pinot Noir. Don’t worry—the alcohol cooks off, leaving behind incredible depth of flavor.

Beef Bone Broth: Adds extra richness and body to the gravy.

Tomato Paste: Just enough to deepen the flavor without making the stew taste tomato-forward.

Gold Potatoes: Creamy and buttery, they hold their shape beautifully during cooking.

Fresh Thyme: Adds a subtle earthy flavor that pairs perfectly with beef.

A Few Kitchen Notes

Pat the beef dry before browning for the best caramelization.
Brown the beef in batches—don’t crowd the pan. Those browned bits are pure flavor.
Let the tomato paste cook for a minute or two before adding the wine. It develops a deeper, richer taste.
If your stew seems a little thin at the end, simply simmer it uncovered for 10 to 15 minutes.

Food Pairings

This hearty stew pairs beautifully with:

Crusty artisan bread
Creamy mashed potatoes
Buttered egg noodles
Parmesan polenta
Roasted green beans
A crisp green salad with vinaigrette
Little Gruyere and Scallion Biscuits

Wine Pairing

Since you’re already cooking with a Burgundy-style wine, pour yourself a glass of the same Pinot Noir to enjoy with dinner. A medium-bodied Cabernet Sauvignon or Côtes du Rhône would also be wonderful alongside this stew.

Frequently Asked Questions

Can I make Burgundy Beef Stew ahead of time?

Absolutely! In fact, many people think it tastes even better the next day after the flavors have had time to meld.

Can I freeze beef stew?

Yes. Let the stew cool completely before transferring it to freezer-safe containers. Freeze for up to three months.

Can I make this in a slow cooker?

Yes. Brown the beef and vegetables first, then transfer everything to a slow cooker and cook on Low for 8–9 hours or High for 5–6 hours.

What wine is best for Burgundy Beef Stew?

A dry Burgundy wine is traditional, but Pinot Noir is an excellent and easy-to-find substitute.

Why use beef bone broth instead of regular beef broth?

Bone broth has a richer flavor and more natural collagen, giving the gravy a silky, luxurious texture.

Variations

Stir frozen peas into the stew during the last 10 minutes.
Add pearl onions for a classic French touch.
Finish with a tablespoon of butter for an extra velvety sauce.
Swap cremini mushrooms for baby bella or wild mushrooms.

Storage

Store leftovers in an airtight container in the refrigerator for up to four days.

Freeze for up to three months.

Final Thoughts

Some recipes are passed down on handwritten recipe cards.

Others are passed down through memories.

Every time I make this Burgundy Beef Stew, I’m reminded of my mother’s scrapbook overflowing with clipped recipes, the sounds of friends laughing around the stove, and one unforgettable bowl of stew that taught me just how magical a splash of red wine could be.

She gave me so much more than recipes. She taught me that food has a way of bringing people together, creating memories, and making everyone at the table feel loved.

I hope this recipe finds a place around your table, too. And maybe years from now, someone you love will remember it just as fondly.