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.
Burgundy Beef Stew.
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.
Burgundy Beef Stew
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.
Burgundy Beef Stew
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Burgundy Beef Stew with Yorkshire Pudding Popovers.
You may also like our version of Sage Thyme Chicken Stew with CornBread Dumplings.
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
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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.
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In a large heavy bottomed skillet heat the canola oil.
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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.
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Add to the roaster, along with the beef, and all of the other ingredients except the carrot, parsnip and potatoes.
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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.
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Return to the oven for about a half hour before adding the potatoes.
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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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This looks delicious – I love soups and stews in the fall and winter. I have saved this recipe ane will definately try when it cools down here. The weather people are calling for temps in the 80’s (F) today!
Trish
Omaha, NE USA
It’s a beautiful sunny day here too, Trish but not that hot! Hope you enjoy the recipe and thanks for reading. Do you happen to have a Newfoundland connection or did you just stumble upon us?
Barry.
This was probably the best stew I ever tasted! Thanks!
Very glad you enjoyed it Lisa; I couldn’t agree more! Just wait until you make it a cold stormy day in February and you’ll appreciate it even more!!
The pictues looked good enough to eat. I’m going to make this beef stew next weekend…got my shopping list all ready.
Have you ever tried making this in a slowcooker? Would it be just as good?
Sorry, guys, surprisingly I’ve never even owned a slow cooker!! I’m sure it would be worth a try, though.
This looks so good, I have to try it for dinner tonight. And Secret, the “Rock” is a nice place.
Over the weekend I made this recipe but, put it the crock pot. I added a bit of Corn Starch for the last cooking hour to thicken up the sauce. It was delicious, I even brought the leftovers to work and they all loved it too.
I suspected it might not reduce in volume enough to thicken in a slow cooker like it does in the oven. Glad you enjoyed it.
Barry.
Made the stew tonight. Very yummy! Thanks for the recipe!
KE
I would substitute turnip to replace parsnip. In my opinion when parsnip is cooked with anything else, it’s all about the parsnip because parsnip has such an overwhelming flavour. I always cook parsnip alone if serving with a meal. Just sayin’! (smile)
Made this yesterday. Make sure you have a LARGE pot… I cut the amount to 3/4 and still barely made it without overflowing. I substituted the turnip as another person suggested (I’m not a parsnip fan). My wife said she found one of the spices a bit overwhelming but myself and a guest just didn’t notice it? She chopped the fresh rosemary and found it a bit much – maybe she is sensitive to it? I added about a heaping tablespoon of corn starch (mixed in water) with about 45 minutes left as I found it wasn’t thickening much. Came to just the right consistency. Leftovers for supper tonight.
Silly question I know. Will it be much of a flavour change if no wine were used? Would you increase the stock to compensate or tomato soup?
Thank you
Diana
I would just use stock instead of the wine. I always use the wine but it will still be a great stew regardless.
I would love to have the recipe for the popovers that are shown with the stew, but the link is not working.:(
It is working for me.
Made last nite, cold rainy day was best stew ever
Thanks Barry
Can I make this stew in a Dutch oven instead of a roaster?
Sure!
Have made this twice now, once with beef and the second time with canned Moose (moose was partially cooked so I adjust the cooking time a bit). However, both were absolutely delicious and is now my go to recipe for Beef Stew. I also made the traditional oven baked pastry to serve with it and that was the icing on the cake.