Burgundy Beef Stew. A stick to your ribs, slow cooked, comfort food stew with a rich gravy made even more flavourful with added beef stock and burgundy wine.
This is my favourite beef stew which I generally cook slowly in the oven rather than a stove top stew. The beef in this recipe is dredged in flour and browned which means that this stew naturally thickens as it cooks.
It is a very rich and flavourful stew which starts with a red wine base that compliments all the combined flavours beautifully. We often freeze the leftovers for a later, second meal.
Learn to make my Perfect Popovers to go with this amazing burgundy beef stew at the link below and learn how they can become part of a spectacular breakfast or brunch too! Find that recipe here.
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You may also like our version of Sage Thyme Chicken Stew with CornBread Dumplings.
- 4 to 5 pound blade beef roast (chuck roast)
- 4 tbsp canola oil
- 2 cups burgundy wine you can substitute any full bodied red wine of your choice
- 4 cups low sodium beef stock
- 1 cup orange juice
- ¼ cup Worcestershire sauce
- 4 cloves minced garlic
- 2 large onions roughly chopped
- 1 tsp Chinese five spice powder
- ½ tsp ground ginger
- 1 tsp ground thyme
- 1 tbsp fresh chopped rosemary
- 3 tbsp Dijon mustard
- 1 bay leaf
- 2 pounds carrots cut in chunks
- 1 pound parsnip cut in chunks
- 3 pounds baby red potatoes washed and unpeeled
Cut the roast into large chunks about 1 ½ inches in size. Salt and pepper the raw meat to season. Toss the beef chunks in regular flour to coat.
In a large heavy bottomed skillet heat the canola oil.
Brown the beef chunks on all sides, working in small batches so as not to crowd your pan. When all the beef is browned transfer it to a large roaster.
Add to the roaster, along with the beef, and all of the other ingredients except the carrot, parsnip and potatoes.
Stir all the ingredients in the roaster then cover well with aluminum foil and the roaster cover. Cook slowly in a 300 degree oven for about 1 ½ to 2 hours before adding the carrots and parsnip.
Return to the oven for about a half hour before adding the potatoes.
Return to the oven for about half an hour to 45 minutes or until the potatoes are nearly fork tender. Add 1 ½ cups fresh or frozen peas and cook for an additional 15 minutes. Serve with freshly baked bread, biscuits or Yorkshire pudding.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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