Nana's Burgundy Beef

Indulge in the rich, comforting flavors of *Nana's Burgundy Beef*, a timeless beef stew recipe simmered to perfection in a luscious burgundy wine and beef broth sauce. Tender chunks of seared beef chuck pair beautifully with earthy mushrooms, hearty potatoes, and a medley of vegetables like carrots, celery, and onions, creating a meal that's as nourishing as it is flavorful. Slow-cooked with aromatics like fresh thyme, bay leaves, and garlic, this dish develops deep, savory notes that will fill your kitchen with irresistible warmth. Made in a Dutch oven or heavy pot, this classic recipe is perfect for cozy family dinners and tastes even better when served with crusty bread or creamy mashed potatoes. Whether you're hosting or simply craving the ultimate comfort food, *Nana's Burgundy Beef* is a must-try! Keywords: Burgundy beef, beef stew, classic comfort food, wine-braised beef, slow-cooked recipe.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast, cut into 1.5-inch cubes
• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 large carrots, peeled and sliced into 1-inch pieces
• 2 stalks celery stalks, sliced
• 4 cloves garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups burgundy wine (or dry red wine)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 pieces bay leaves
• 3 sprigs fresh thyme sprigs
• 8 ounces mushrooms, quartered
• 4 medium potatoes, peeled and cut into chunks
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons parsley, chopped (optional garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.

Step 2

Season the beef chuck cubes with salt and black pepper. Add half the beef to the pot, searing until browned on all sides (about 4-5 minutes per batch). Remove and set aside. Repeat with the remaining beef.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion, carrots, and celery for 5-6 minutes until softened.

Step 4

Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.

Step 5

Sprinkle the flour over the sautéed vegetables and stir well, cooking for 1-2 minutes to remove the raw flour taste.

Step 6

Gradually stir in the burgundy wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for 2-3 minutes.

Step 7

Add the beef broth and tomato paste, stirring until fully combined.

Step 8

Return the browned beef and any accumulated juices to the pot. Add bay leaves and thyme sprigs. Bring the stew to a simmer, then reduce the heat to low, cover, and let cook for 1 hour.

Step 9

After 1 hour, add the quartered mushrooms and potato chunks. Stir to combine. Cover and cook for an additional 45 minutes to 1 hour, or until the beef and potatoes are tender.

Step 10

Taste and adjust seasoning with additional salt and black pepper, if needed. Remove bay leaves and thyme sprigs before serving.

Step 11

Ladle the burgundy beef stew into bowls and garnish with chopped parsley, if desired. Serve warm with crusty bread or over mashed potatoes.

Nutrition Facts

Serving size	(3092.9g)

Amount per serving	% Daily Value*
Calories	3774.4

Total Fat 226.5g	0%
Saturated Fat 80.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 635.0mg	0%
Sodium 4905.2mg	0%
Total Carbohydrate 171.2g	0%
Dietary Fiber 20.3g	0%
Total Sugars 27.4g
Protein 203.9g	0%

Vitamin D 15.9IU	0%
Calcium 358.1mg	0%
Iron 33.4mg	0%
Potassium 7649.7mg	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: 57.6%

Protein: 23.0%

Carbs: 19.4%