Beef Burgundy
A slow-cooked stew of tender chunks of beef, potatoes, carrots and onions in a luxurious red wine gravy - comfort food never tasted so good.
With winter comfort-food cooking coming to a close, I thought it would be the perfect time to make beef burgundy. One thing I love about stew recipes like this one is that the cooking method (stewing) works as a meat tenderizer. This cooking technique is perfect for leaner (usually tougher) cuts of meat like round steak featured in today’s recipe. Another cooking method that has the same ability to tenderize tougher cuts of meat is braising. So, what’s the difference between braising and stewing?
Braising is a cooking method where food, usually meat or vegetables, is browned in some type of fat, then cooked in a small amount of liquid (typically broth or wine) in a tightly covered pot at low heat for a lengthy period of time. This low and slow cooking technique softens the meat by gently breaking down connective tissue until it reaches the fork tender stage. The best meats for braising are large cuts with lots of connective tissue such as chuck roast, short ribs, and brisket.
Similar to braising, stewing calls for slow cooking at lower temperatures. With stews, the meat and other ingredients are fully submerged in liquid, tightly covered, and cooked for an extended period of time. Not only does stewing tenderize tougher cuts of meat, but it also allows the flavors of all the ingredients to blend together. The meat in stew is typically cut into smaller, uniform pieces, whereas braised meat is usually left whole in its original form.
Assembling this beef burgundy takes a little bit of time, but once everything is in an oven-safe pot or Dutch oven, the oven does the rest of the work. Let me take you through the steps.
Clean and cut the vegetables
I like to start by prepping the potatoes, carrots, and onions so they’re ready to add to the pot once the other ingredients are assembled.
Coat the beef with seasoned flour and quickly cook
Season the flour with salt and pepper and use it to generously coat the cubes of beef. It may seem like a little too much flour, but it’s the perfect amount needed to thicken the gravy that develops while the stew cooks. The floured beef is then cooked in the pot in a little oil until no longer pink.
Cook the aromatics and deglaze the pot
Next, remove the meat from the pot and set it aside. To the pot, add the tomato paste, garlic, and thyme, and cook for a minute or two, allowing the flavors of those ingredients to intensify. Add the wine and broth and stir until all of the flavorful fond from the bottom of the pot is incorporated into the liquid. This is called deglazing the pot.
Add everything to the pot and let the oven do the work
Add the beef back into the pot along with the potatoes, carrots, onions, and bay leaves. Give everything a gentle stir, cover the pot with a tight-fitting lid and pop it in the oven for an hour. Remove it from the oven, give it a quick stir, and let it cook (covered) for another hour. Remove it from the oven once again, give it another stir and return it to the oven, uncovered, for 30 minutes. This uncovered, final cooking time helps to thicken the sauce. Remove the beef burgundy from the oven, discard the bay leaves, add balsamic vinegar, salt and pepper, and give the stew one final stir.
Enjoy!
Transfer the stew to a serving bowl and garnish with fresh minced parsley or chives. This beef burgundy is fantastic served with a crusty baguette, mashed potatoes, noodles, or rice. There’s comfort in every bite.
To your health,
Darlene
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BEEF BURGUNDY
Yield: 6 servings
Serving Size: about 1 1/4 cups stew
Prep: 15 minutes
Ready: 3 hours
INGREDIENTS
1/3 cup all-purpose flour
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 1/4 pounds top round steak, cut into 3/4-inch cubes
2 tablespoons olive oil
3 tablespoons tomato paste
3 cloves garlic, minced
1 teaspoon dried thyme
2 1/2 cups dry red wine (such as Pinot Noir or Cabernet Sauvignon)
1 1/2 cups reduced-sodium beef broth
2 cups unpeeled, cubed Yukon gold potatoes
2 cups thickly sliced peeled carrots
2 cups cubed yellow onion
2 whole bay leaves
2 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley or chives (optional garnish)
DIRECTIONS
In a small bowl, combine flour, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss beef cubes in seasoned flour until well coated.
In a large oven-safe pot or Dutch oven, heat oil over medium heat. Add beef cubes along with any remaining seasoned flour and cook beef, stirring frequently, until no longer pink; about 2 to 4 minutes. Remove beef from pot and set aside.
To the pot, add tomato paste, garlic, and thyme. Stir ingredients until fragrant and tomato paste color darkens; about 2 to 4 minutes. Add wine and broth and stir to loosen tomato paste and seasonings from bottom of pot. Return beef to pot along with potatoes, carrots, onions, and bay leaves.
Cover pot with a tight-fitting lid, place in a preheated 350-degree F oven for 1 hour. Remove stew from oven, stir, cover, and return to oven and cook for 1 hour. Remove stew from oven, stir, and return to oven, uncovered, for 30 minutes.
Remove stew for oven and discard bay leaves. Stir in balsamic vinegar, remaining 3/4 teaspoon salt and remaining 1/2 teaspoon black pepper, and stir. Transfer stew to a serving bowl, garnish with fresh parsley if desired, and serve.
Cook’s Note: This stew is delicious on its own or served with a crusty whole-grain baguette, mashed potatoes, egg noodles, or rice.
Nutrition Information per Serving
363 Calories, 10 g Total fat, 2.5 g Saturated fat, 0 g Trans fat, 55 mg Cholesterol, 513 mg Sodium, 27 g Total carbohydrate, 3 g Dietary fiber, 6 g Total sugars, 0 g Added sugars, 23 g Protein, 0 mcg (0%) Vitamin D, 55 mg (4%) Calcium, 4 mg (20%) Iron, 695 mg (15%) Potassium
© 2025 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
Thanks Stacey! It is the perfect stew for these final cold winter days. And yes, gotta love college basketball!!!
This looks like a winner, especially since the cold season has decided to hang on! Going to make this next weekend during the basketball conference tournament!