Beef And Burgundy
A rich and hearty beef stew with Burgundy wine, tender potatoes, and aromatic herbs, perfect for cozy dinners and special occasions with family or friends.
Ingredients
- 3 Tbsp. salad or olive oil ⓘ
- 3 lb. beef chuck, cut in 1-inch cubes ⓘ
- 1 lb. small white onions, peeled ⓘ
- 2 1/2 Tbsp. all-purpose flour ⓘ
- 2 tsp. sugar
- 1 3/4 tsp. salt ⓘ
- dash of pepper ⓘ
- 1/4 tsp. dried thyme leaves ⓘ
- 1 (1 lb.) can Italian tomatoes, undrained ⓘ
- 1 c. Burgundy
- 1 small bay leaf ⓘ
- 2 strips orange peel (each 2 x 1/2-inch) ⓘ
- 2 lb. small new potatoes ⓘ
- chopped parsley ⓘ
Instructions
- In a 4-quart heavy kettle, slowly heat about 1 tablespoon of oil.
- Add beef cubes, a few at a time, and cook over high heat until well browned on all sides.
- Add more oil as needed during browning.
- Set beef aside. Add onions to the kettle.
- Cook, stirring, until onions are slightly browned. Remove onions and set aside.
- Remove the kettle from heat.
- Stir in flour, sugar, salt, pepper, and thyme.
- Gradually stir in tomatoes and Burgundy wine.
- Add bay leaf, orange peel strips, and browned beef to the kettle.
- Bring to a boil, stirring occasionally.
- Reduce heat and simmer, covered, for 1 1/2 hours.
- Add browned onions and potatoes.
- Continue cooking for 40 minutes or until beef and vegetables are tender.
- Remove and discard bay leaf and orange peel strips.
- Turn the mixture into a serving dish.
- Garnish with chopped parsley.
Tips & Substitutions
For best results, sear the beef in batches to avoid steaming, ensuring a rich crust. If you don't have Burgundy wine, a good substitute is Merlot or any dry red wine. You can also add mushrooms for extra flavor, similar to recipes for Beef Stroganoff. Make sure to adjust cooking time based on the size of your potato pieces for even tenderness.
Serving Suggestions
Serve this hearty dish with crusty bread or over egg noodles to soak up the rich sauce. A side of sautéed green beans or a simple green salad complements the flavors beautifully. For a twist, try pairing it with a recipe like Braised Beef Fillet, which enhances the beef experience.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of broth or water if needed to maintain moisture. This dish also freezes well; just ensure it's cooled completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Burgundy contains roughly 993 calories, with 61g protein, 111g carbohydrates, and 44g fat. It is an excellent source of iron (222% of the Daily Value), protein (122% of the Daily Value), and dietary fiber (122% of the Daily Value). It also contributes 34g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while beef chuck is ideal for braising, you can substitute it with brisket or round. Just keep in mind that the cooking time may vary depending on the cut's tenderness. Always ensure the meat is cooked until fork-tender for the best texture.
How can I thicken the sauce if it's too watery?
If your sauce is too thin, you can create a slurry by mixing equal parts cornstarch and cold water, then stirring it into the simmering sauce until it thickens. Alternatively, simmer it uncovered for a few more minutes to reduce the liquid and concentrate the flavors.
What can I do if I don't like wine in my cooking?
If you prefer to avoid wine, you can substitute it with beef broth and a splash of vinegar or lemon juice to mimic the acidity of wine. This will still provide depth to the dish without the alcohol content.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).