traditional beef burgundy recipe

Written BySheba G Updated On
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The Best traditional beef burgundy recipe

I have always loved traditional beef burgundy. I first made this recipe when I was 21 and learning to cook and it has been a staple in my family ever since. I love the rich, hearty flavor of the beef combined with the depth of the red wine and the earthiness of the vegetables.

It is a dish that feels like a warm hug on a cold day, and it is perfect for a cozy dinner at home or a special occasion. My kids love it too, and I always make sure to have some in the freezer for when they come home from college. Beef burgundy is not only delicious but also packed with health benefits.

The red wine adds antioxidants, the beef provides protein, and the vegetables contribute essential vitamins and minerals. It is a well-rounded dish that satisfies both the taste buds and the nutritional needs. Plus, it is a great way to use up any leftover vegetables you may have in the fridge.

It is a true classic that never disappoints. The beauty of this recipe is in its simplicity. It requires just a few basic techniques: browning the meat, sautéing the vegetables, and slow simmering everything together.

These techniques are fundamental in home cooking and can be applied to many other dishes. Plus, the aroma that fills your kitchen while it’s cooking is absolutely divine. It is a dish that truly captures the essence of comfort food and will always be a favorite in our family.

Traditional Beef Burgundy

4.6 from 654 votes

This classic French stew features tender beef slow-cooked in red wine with vegetables and herbs. It is a hearty and comforting dish perfect for any occasion.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
4 tbsp butter
4 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
2 carrots, sliced
2 stalks celery, sliced
1 can (14.5 oz) diced tomatoes
2 cups red wine
2 cups beef broth
1 tsp dried thyme
1 bay leaf
2 tbsp tomato paste
1 tbsp Worcestershire sauce
Salt and pepper to taste

👨‍🍳Directions

1Season the beef cubes with flour, salt, and pepper.
2Make sure the beef is evenly coated.
3Heat the butter and olive oil in a large Dutch oven over medium-high heat.
4Add the beef in batches and brown on all sides, about 5-7 minutes per batch.
5Remove the beef from the pot and set aside.
6In the same pot, add the onion, garlic, carrots, and celery.
7Cook over medium heat until the vegetables are softened, about 5-7 minutes.
8Stir occasionally to prevent burning.
9Add the diced tomatoes, red wine, beef broth, thyme, and bay leaf.
10Stir well to combine.
11Bring the mixture to a boil.
12Return the beef to the pot, along with any accumulated juices.
13Stir in the tomato paste and Worcestershire sauce.
14Reduce the heat to low, cover, and let it simmer for 2 to 2.
5 hours, or until the beef is tender.
15Stir occasionally to prevent sticking.
16If the stew becomes too thick, thin it out with a little water.
17If it is too thin, let it simmer uncovered for a few minutes to reduce.
18Taste and adjust the seasoning with salt and pepper if needed.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Tongs
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 10g❤️Cholesterol: 100mg🧂Sodium: 800mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 28g

📝Notes

Tips: For a richer flavor, use a full-bodied red wine like Pinot Noir or Burgundy. You can also add mushrooms or pearl onions for extra texture and flavor. For a heartier stew, add potatoes during the last hour of cooking. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently over low heat, adding a little water if needed to restore the original consistency.

Beef burgundy is a dish that always impresses. It is perfect for a family gathering, a cozy dinner at home, or a special occasion.

The rich, hearty flavors and the comforting aroma make it a crowd-pleaser. Plus, it is a dish that tastes even better the next day, making it ideal for meal prepping.

Leftovers can be easily reheated and enjoyed throughout the week. This recipe is a true classic that never disappoints and is always a good idea for any occasion.

For a special touch, serve it with crusty bread or mashed potatoes to soak up the delicious sauce. It is a dish that brings warmth and comfort to any table and is a perfect way to enjoy a hearty, satisfying meal with loved ones.

❓ Frequently Asked Questions About Beef Burgundy

What type of wine should I use for beef burgundy?

You should use a full-bodied red wine for beef burgundy. Pinot Noir or Burgundy are excellent choices as they complement the beef and enhance the overall flavor of the dish. Avoid using cooking wines, as they often contain additives and lack the depth of flavor found in regular wine.

Can I make beef burgundy in a slow cooker?

Yes, you can make beef burgundy in a slow cooker. Follow the same recipe, but after browning the beef and sautéing the vegetables, transfer everything to the slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours. The slow cooker method allows the flavors to meld together beautifully.

Can I freeze beef burgundy?

Yes, beef burgundy freezes well. Allow the stew to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm gently over low heat, adding a little water if needed to restore the original consistency.

Can I use a different cut of beef for this recipe?

While beef chuck is traditional for beef burgundy, you can use other cuts like beef round or stew meat. However, keep in mind that the cooking time may vary depending on the cut and its tenderness. Beef chuck is preferred for its marbling, which adds flavor and tenderness during the long cooking process.

Can I make beef burgundy without wine?

While wine is a key ingredient in traditional beef burgundy, you can make a non-alcoholic version by substituting beef broth or vegetable broth for the wine. Add a splash of balsamic vinegar for a similar acidity. The flavor will be different but still delicious. Alternatively, you can use a small amount of red wine vinegar mixed with beef broth to approximate the taste of wine.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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