Mom's Beef Burgundy Stew

Warm your soul with Mom's Beef Burgundy Stew, a comforting classic brimming with hearty flavors and rustic charm. Tender chunks of beef chuck roast are seared to perfection, then slowly simmered in a rich blend of burgundy wine, beef broth, and aromatic herbs like bay leaves and thyme. Hearty vegetables, including potatoes, carrots, and mushrooms, soak up the savory broth, creating a robust, melt-in-your-mouth stew. Enhanced with a hint of tomato paste and a garnish of fresh parsley, this slow-cooked masterpiece is perfect for cozy family dinners or entertaining guests. Serve it with crusty bread or buttery noodles to make the ultimate comfort meal. Packed with timeless flavor and home-cooked nostalgia, this recipe is your go-to for a crowd-pleasing beef bourguignon-inspired dish.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:180 mins

Total Time:205 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 0.25 cups All-purpose flour
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 large Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 4 Carrots, peeled and cut into chunks
• 2 Celery stalks, chopped
• 4 medium Potatoes, cubed
• 2 tablespoons Tomato paste
• 3 cups Beef broth
• 1 cup Burgundy wine (or a good dry red wine)
• 2 leaves Bay leaves
• 3 sprigs Fresh thyme sprigs
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 1 cup Pearl onions, peeled (optional)
• 8 ounces Button mushrooms, halved
• 2 tablespoons Chopped fresh parsley (for garnish)

Directions

Step 1

Trim excess fat from the beef chuck roast and cut it into 2-inch chunks. Pat the beef dry with paper towels.

Step 2

Place the all-purpose flour in a large bowl. Lightly coat the beef chunks in the flour, shaking off any excess.

Step 3

In a large Dutch oven, heat the olive oil and unsalted butter over medium-high heat. Working in batches, brown the beef chunks on all sides, about 2-3 minutes per side. Remove the browned beef from the pot and set aside.

Step 4

Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the tomato paste to the pot and cook for 1-2 minutes, stirring constantly, to develop its flavor.

Step 6

Deglaze the pot by pouring in the burgundy wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Step 7

Return the browned beef to the pot and pour in the beef broth, ensuring the beef is fully submerged. Stir in the salt, black pepper, bay leaves, and thyme sprigs.

Step 8

Bring the mixture to a gentle simmer, cover with a lid, and reduce the heat to low. Let it cook for 90 minutes, stirring occasionally.

Step 9

After 90 minutes, add the carrots, celery, and cubed potatoes to the pot. If using, add the pearl onions and mushrooms as well. Stir to combine and continue simmering, covered, for an additional 60-90 minutes until the vegetables and beef are tender.

Step 10

Discard the bay leaves and thyme sprigs. Taste the stew and adjust seasoning with additional salt or pepper if needed.

Step 11

Ladle the stew into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or over a bed of buttered noodles if desired.

Nutrition Facts

Serving size	(4037.3g)

Amount per serving	% Daily Value*
Calories	4145.0

Total Fat 238.4g	0%
Saturated Fat 92.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 742.4mg	0%
Sodium 7319.8mg	0%
Total Carbohydrate 274.0g	0%
Dietary Fiber 40.4g	0%
Total Sugars 53.1g
Protein 204.9g	0%

Vitamin D 15.9IU	0%
Calcium 640.9mg	0%
Iron 37.5mg	0%
Potassium 10158.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 20.2%

Carbs: 27.0%