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Classic Beef Burgundy Stew: A Taste of Mountain Comfort

There’s a certain magic to the aroma of a simmering stew, especially on a crisp evening. I remember one particularly blustery autumn day in Tahoe, huddled in a rustic cabin with snow dusting the pines outside. The air inside was thick with the savory scent of beef, wine, and herbs, a comforting promise of warmth and sustenance. That day, a simple beef burgundy stew was more than just food; it was a shield against the elements and a symbol of cozy togetherness. Recreating that comforting experience in my own kitchen is what I hope to share with you.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 2 hours 25 minutes
Total Time: 2 hours 45 minutes
Servings: 8-10
Yield: One large pot
Dietary Type: Varies (can be Gluten-Free and Dairy-Free)

Ingredients

4 tablespoons butter or 4 tablespoons margarine
5-6 garlic cloves, minced
Pepper, to taste
3 lbs stew meat, fat trimmed and cut into bite-size pieces
3 cups red Burgundy wine
1 tablespoon beef base or 1 tablespoon bouillon
3 cups beef consomme or 3 cups beef broth
1/2 large onion, cubed
2 celery ribs, sliced
1 1/2 tablespoons dried parsley
2 tablespoons dried basil
2 bay leaves
Garlic salt, to taste
3-4 carrots, peeled and sliced diagonally
6 red potatoes, peeled and chopped into bite-size pieces
5-6 mushrooms, sliced
2 tablespoons cornstarch

Equipment Needed

Large Skillet
Soup Pot or Dutch Oven
Measuring spoons and cups
Cutting board
Knife

Instructions

First, prepare your ingredients. Trim the fat from the stew meat and cut it into bite-sized pieces. Mince the garlic. Cube the onion, slice the celery, and chop the potatoes. Slice the carrots diagonally and slice the mushrooms. Have all of your dried herbs measured out and ready to go.
Melt the 4 tablespoons of butter (or margarine) in a large skillet over medium heat.
Add the minced 5-6 garlic cloves to the melted butter and season with pepper. Cook for about 30 seconds, being careful not to burn the garlic.
Add the 3 lbs of stew meat to the skillet in batches, ensuring not to overcrowd the pan. This will allow the meat to properly brown instead of steam. Brown the meat thoroughly on all sides. This step is crucial for developing a rich, deep flavor in the stew. Remove the browned meat from the skillet and set aside.
Transfer the browned beef to a soup pot or Dutch oven.
Pour 3 cups of red Burgundy wine over the beef in the pot. Burgundy is traditional, but a good quality Cabernet Sauvignon or Pinot Noir will also work beautifully.
Add 1 tablespoon of beef base (or bouillon) and 3 cups of beef consomme (or beef broth) to the pot. The combination of beef base and consommé will give the stew a deep, savory flavor.
Add the ½ large onion (cubed), 2 celery ribs (sliced), 1 ½ tablespoons of dried parsley, 2 tablespoons of dried basil, and 2 bay leaves to the pot.
Season the stew with garlic salt to taste. Remember that beef base and bouillon can be quite salty, so add conservatively at first and adjust later.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the meat is tender. Check the meat periodically; it should be easily pierced with a fork when done.
Add the 3-4 carrots (peeled and sliced diagonally) and 6 red potatoes (peeled and chopped into bite-size pieces) to the pot.
Continue to simmer, covered, until the carrots and potatoes are tender, about 20-30 minutes. Check them periodically with a fork for doneness.
Add the 5-6 mushrooms (sliced) to the stew.
Cook for a few minutes longer, until the mushrooms are cooked through and have softened.
Taste and adjust the seasonings as needed. You may want to add more garlic salt, pepper, or other herbs to suit your preferences.
To thicken the stew, in a small bowl, whisk together 2 tablespoons of cornstarch with enough cold water to form a smooth, slightly thick mixture. This is called a slurry.
Stir the cornstarch slurry into the simmering stew. The stew will thicken quickly as it heats up.
Remove the stew from the heat and serve hot.

Expert Tips & Tricks

Browning the beef is key. Don’t overcrowd the pan, and make sure each piece gets a good sear for maximum flavor.
Deglaze the skillet. After browning the beef, add a splash of red wine to the skillet and scrape up any browned bits from the bottom. Add this to the stew pot for extra flavor.
Use high-quality wine. Since the wine is a prominent flavor, use a Burgundy you’d be happy to drink.
Don’t skip the aromatics. Onions, celery, garlic, and herbs build the flavor foundation of the stew.
Slow and low is the way to go. Simmering the stew for a long time allows the flavors to meld and the meat to become incredibly tender.
Make it ahead. Beef burgundy stew is even better the next day after the flavors have had time to deepen.
Customize your vegetables. Feel free to add other vegetables like parsnips, turnips, or pearl onions.

Serving & Storage Suggestions

Serve the beef burgundy stew hot in bowls. Garnish with a sprig of fresh parsley or thyme for an elegant touch. Crusty bread or mashed potatoes make excellent accompaniments for soaking up the flavorful sauce.

Storage: Allow the stew to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days. For longer storage, freeze the stew in freezer-safe containers for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Reheating: Reheat the stew gently on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	721.8 kcal	N/A
Calories from Fat	349 g	48%
Total Fat	38.9 g	59%
Saturated Fat	17 g	84%
Cholesterol	129.2 mg	43%
Sodium	655.8 mg	27%
Total Carbohydrate	36.7 g	12%
Dietary Fiber	4.1 g	16%
Sugars	3.6 g	N/A
Protein	39.2 g	78%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: This recipe is naturally gluten-free, but ensure that the beef base or bouillon used is gluten-free as well.
Vegetarian (Adaptation): Substitute the beef with hearty mushrooms like portobello or a combination of root vegetables for a vegetarian version. Use vegetable broth instead of beef consommé and vegetable-based bouillon.
Dairy-Free: Use margarine instead of butter.
Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a touch of heat.
Slow Cooker: Brown the beef and sauté the aromatics as directed. Then, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Thicken with cornstarch slurry during the last 30 minutes of cooking.
Instant Pot: Brown the beef using the sauté function. Add all ingredients and cook on high pressure for 35 minutes, followed by a natural pressure release for 15 minutes. Thicken with a cornstarch slurry after cooking.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of wine?
A: Yes, while Burgundy is traditional, other dry red wines like Cabernet Sauvignon or Pinot Noir work well. Avoid sweet or overly fruity wines.

Q: How do I prevent the meat from becoming tough?
A: Be sure to trim excess fat and brown the meat properly. Simmering the stew over low heat for a sufficient amount of time is also crucial for tenderizing the meat.

Q: Can I add other vegetables?
A: Absolutely! Parsnips, turnips, sweet potatoes, and pearl onions are all excellent additions to beef burgundy stew.

Q: How do I store leftovers?
A: Allow the stew to cool completely before transferring it to an airtight container and refrigerating for up to 3-4 days. For longer storage, freeze for up to 2-3 months.

Q: Why is my stew not thickening?
A: Ensure the cornstarch slurry is made with cold water to prevent clumping. Stir the slurry into the stew while it is simmering, and allow it to cook for a few minutes to thicken. If necessary, add more slurry gradually until the desired consistency is reached.

Final Thoughts

This Classic Beef Burgundy Stew is more than just a recipe; it’s an invitation to create warmth, comfort, and connection in your own kitchen. Don’t be afraid to experiment with variations and substitutions to make it your own. Whether you’re facing a blustery winter day or simply craving a hearty and satisfying meal, I hope this stew brings you as much joy as it has brought me over the years. Share your creations and feedback – I’d love to hear how you make this classic dish your own. Pair this stew with a glass of full-bodied red wine and some crusty bread for a truly unforgettable meal. Bon appétit!

Classic Beef Burgundy Stew Recipe