Burgundy Beef And Vegetable Stew
A hearty beef stew with tender meat, sweet carrots, snap peas, and rich Burgundy wine, perfect for cozy dinners and family gatherings.
Ingredients
- 1 3/4 lb. beef for stew ⓘ
- 1 tsp. thyme leaves ⓘ
- 1/2 tsp. salt ⓘ
- 1 3/4 cups beef broth
- 10 oz. package baby carrots (frozen) ⓘ
- 8 oz. package frozen sugar snap peas ⓘ
- 1 Tbsp. vegetable oil ⓘ
- 2 crushed garlic cloves
- 1/4 tsp. pepper ⓘ
- 1/2 cup Burgundy wine ⓘ
- 2 cups frozen pearl onions ⓘ
- 2 Tbsp. cornstarch ⓘ
Instructions
- In a Dutch oven, heat the vegetable oil over medium heat until hot.
- Add beef cubes and crushed garlic cloves, browning the beef in batches if necessary.
- Stir occasionally; pour off any drippings.
- Season the beef with thyme leaves, salt, and pepper.
- Add beef broth and Burgundy wine to the beef mixture and bring to a boil.
- Reduce heat to low, cover tightly, and simmer for 1 1/2 hours or until the beef is tender.
- Add frozen baby carrots, pearl onions, and sugar snap peas during the last 15 minutes of cooking.
- Mix the dissolved cornstarch with water and stir into the stew to thicken the sauce if desired.
Tips & Substitutions
To enhance the flavor of your Burgundy Beef and Vegetable Stew, consider adding a bay leaf or a splash of Worcestershire sauce during cooking. If you don't have Burgundy wine, a dry red wine can serve as a suitable substitute. For a gluten-free option, replace cornstarch with arrowroot powder to thicken the stew.
Serving Suggestions
Serve the stew hot, garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or over a bed of mashed potatoes for a hearty meal. For a complete dinner, consider serving it alongside a simple green salad or some roasted vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits. To reheat, warm it gently on the stove over low heat, stirring occasionally, until heated through. You can also use a microwave, but be sure to cover it to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Burgundy Beef And Vegetable Stew contains roughly 852 calories, with 9g protein, 54g carbohydrates, and 71g fat. It is an excellent source of vitamin A (283% of the Daily Value), vitamin C (109% of the Daily Value), and iron (74% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
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 fresh vegetables instead of frozen?
Yes, you can use fresh carrots, sugar snap peas, and pearl onions. Just be sure to adjust the cooking time slightly, as fresh vegetables may require a bit longer to cook through compared to frozen ones.
Can I make this stew in advance?
Absolutely! This stew can be made a day ahead. Allow it to cool completely before refrigerating. Reheating the next day enhances the flavors, making it even more delicious.
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).