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.
Nutrition & Diet Analysis (per serving)
602
kcal
30% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Wheat/Gluten
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).
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).