Quick Beef Burgundy

Transform dinner into a French-inspired delight with this Quick Beef Burgundy, a streamlined take on the classic Beef Bourguignon. Tender bites of seared beef stew meat simmer in a rich, velvety sauce made from dry red wine, savory beef broth, and a touch of tomato paste, creating a dish bursting with bold, comforting flavors. This recipe is loaded with hearty vegetables like golden mushrooms, carrots, and onions, and aromatic herbs like fresh thyme and bay leaf that infuse each bite with rustic elegance. The best part? It comes together in just 50 minutes, making it perfect for busy weeknights without sacrificing gourmet quality. Serve it over creamy mashed potatoes, buttered egg noodles, or with warm, crusty bread to soak up the luscious sauce. This one-pot wonder is the ultimate comfort food that will keep everyone coming back for seconds!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, diced
• 2 large carrots, sliced into rounds
• 3 cloves garlic cloves, minced
• 8 ounces mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup red wine (such as Burgundy or Pinot Noir)
• 1.5 cups beef broth
• 1 tablespoon tomato paste
• 2 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat.

Step 2

Season the beef with salt and pepper, then sear in batches, cooking until browned on all sides. Remove to a plate and set aside.

Step 3

In the same pan, add the diced onion and sliced carrots. Cook for 3-4 minutes, stirring occasionally, until the vegetables soften slightly.

Step 4

Add the mushrooms and continue to sauté for another 3-4 minutes, allowing them to release their moisture and become golden.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1 minute to eliminate the raw flour taste.

Step 7

Slowly pour in the red wine while stirring continuously to deglaze the pan, scraping up any browned bits from the bottom.

Step 8

Add the beef broth and tomato paste, and stir to combine. Return the seared beef to the pan.

Step 9

Add the thyme sprigs and bay leaf. Season with additional salt and black pepper as needed.

Step 10

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.

Step 11

Discard the thyme sprigs and bay leaf. Taste and adjust seasoning, if necessary.

Step 12

Serve the Beef Burgundy hot, garnished with chopped parsley if desired. Pair with mashed potatoes, egg noodles, or crusty bread for a complete meal.

Nutrition Facts

Serving size	(1537.7g)

Amount per serving	% Daily Value*
Calories	1915.3

Total Fat 132.7g	0%
Saturated Fat 48.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 348.5mg	0%
Sodium 2876.9mg	0%
Total Carbohydrate 49.0g	0%
Dietary Fiber 8.8g	0%
Total Sugars 15.7g
Protein 102.7g	0%

Vitamin D 22.7IU	0%
Calcium 176.4mg	0%
Iron 16.2mg	0%
Potassium 3042.7mg	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: 66.3%

Protein: 22.8%

Carbs: 10.9%