Patrick's Beef Burgundy Stew

Indulge in the rich, hearty flavors of Patrick's Beef Burgundy Stew, a classic comfort food dish that transforms tender chunks of beef chuck roast into melt-in-your-mouth perfection. This slow-simmered stew is elevated with Burgundy wine, fresh herbs like thyme and bay leaves, and an assortment of earthy vegetables, including baby potatoes, mushrooms, and sweet carrots. Perfectly browned beef, a deglazed Dutch oven, and a luscious wine-infused broth combine to deliver layers of flavor in every bite. With its velvety texture and robust taste, this one-pot wonder is ideal for cozy family dinners or an impressive meal to share with friends. Serve alongside crusty bread for a dish as delightful as it is satisfying.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 3 medium carrots, peeled and sliced
• 2 pieces celery stalks, diced
• 3 cloves garlic cloves, minced
• 2 cups Burgundy wine (or any dry red wine)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 3 sprigs fresh thyme sprigs
• 2 pieces bay leaves
• 1.5 pounds baby potatoes, halved
• 8 ounces mushrooms, quartered
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Trim any excess fat from the beef chuck roast and cut it into 1.5-inch cubes. Pat the beef dry with paper towels, then season with salt and pepper.

Step 2

Lightly coat the beef cubes with the all-purpose flour, shaking off any excess.

Step 3

Heat olive oil and unsalted butter in a large Dutch oven over medium-high heat. Working in batches, sear the beef cubes until browned on all sides. Remove the beef and set aside.

Step 4

In the same Dutch oven, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are slightly softened.

Step 5

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

Step 6

Deglaze the pot by pouring in the Burgundy wine, scraping the bottom to release any browned bits. Let the wine simmer for 5 minutes.

Step 7

Return the beef to the pot and add the beef broth, tomato paste, fresh thyme sprigs, and bay leaves. Stir to combine.

Step 8

Cover the Dutch oven and reduce the heat to low. Let the stew simmer gently for 1.5 hours, stirring occasionally.

Step 9

After 1.5 hours, add the halved baby potatoes and quartered mushrooms to the pot. Stir to combine and continue cooking for another 45 minutes to 1 hour, or until the beef is tender and the vegetables are cooked through.

Step 10

Taste the stew and adjust the seasoning with additional salt and pepper, if needed.

Step 11

Remove the thyme sprigs and bay leaves before serving. Garnish with freshly chopped parsley.

Step 12

Serve the stew warm in bowls with crusty bread on the side, if desired.

Nutrition Facts

Serving size	(3247.6g)

Amount per serving	% Daily Value*
Calories	3965.5

Total Fat 236.8g	0%
Saturated Fat 92.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 742.4mg	0%
Sodium 4945.5mg	0%
Total Carbohydrate 193.1g	0%
Dietary Fiber 27.0g	0%
Total Sugars 28.2g
Protein 197.1g	0%

Vitamin D 15.9IU	0%
Calcium 394.3mg	0%
Iron 35.8mg	0%
Potassium 7932.5mg	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: 57.7%

Protein: 21.4%

Carbs: 20.9%