Burgundy Beef Stew

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.

Course Dinner, Main Course

Cuisine American, French inspired

Keyword beef bone broth stew, beef stew with red wine, burgundy beef stew, chuck roast stew, comfort food, Dutch oven beef stew, hearty beef stew recipe

Prep Time 25

Cook Time 3

Total Time 3 25

Servings

Calories 472kcal

Equipment

Large Dutch oven or heavy-bottomed stockpot
Cutting board
Sharp chef's knife
Wooden Spoon
Measuring cups and spoons
Tongs

Ingredients

2½ pounds beef chuck roast cut into 1½-inch cubes
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
1 large yellow onion diced
3 celery stalks sliced
4 carrots peeled and cut into large chunks
8 ounces cremini mushrooms halved
4 cloves garlic minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1½ cups dry Burgundy wine or Pinot Noir
4 cups beef bone broth
1½ pounds baby gold potatoes halved
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
2 bay leaves
1 tablespoon Worcestershire sauce optional
Fresh parsley chopped, for garnish

Instructions

Brown the Beef

Pat the beef dry with paper towels and season with the salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 3–4 minutes per side. Transfer to a plate.

Cook the Vegetables

Reduce the heat to medium and melt the butter in the pot.
Add the onion, celery, and carrots. Cook for 6–8 minutes until the vegetables begin to soften.
Stir in the mushrooms and continue cooking for another 5 minutes.
Add the garlic and cook for 30 seconds.
Stir in the tomato paste and cook for 2 minutes until it darkens slightly.

Make the Sauce

Sprinkle the flour over the vegetables and stir continuously for 2 minutes.
Slowly pour in the red wine while scraping the browned bits from the bottom of the pot.
Allow the wine to simmer for about 5 minutes.

Simmer

Return the beef and any accumulated juices to the pot.
Add the beef bone broth, potatoes, thyme, bay leaves, and Worcestershire sauce if using.
Bring the stew to a gentle boil.
Reduce the heat to low, cover, and simmer for 2½ to 3 hours, stirring occasionally, until the beef is fork tender.

Finish

Remove the bay leaves.
Taste and adjust seasoning with additional salt and pepper as needed.
If you'd like a thicker stew, remove the lid and simmer uncovered for 10–15 minutes.
Garnish with fresh parsley before serving.

Notes

Burgundy wine is traditionally made from Pinot Noir, making Pinot Noir an excellent substitute.
For the best flavor, choose a dry red wine that you would enjoy drinking.
Browning the beef in batches creates a richer, deeper flavor.
Cut the vegetables into larger pieces so they hold their shape during the long cooking time.
This stew is even more flavorful the next day.
If the sauce becomes too thick during cooking, stir in a little additional beef broth.

Nutrition