My Beef Burgundy

Indulge in the rich, velvety flavors of My Beef Burgundy, a classic French-inspired beef stew bursting with depth and comfort. This hearty recipe features tender chunks of seared boneless beef chuck simmered low and slow in a luscious blend of dry red wine, beef broth, and aromatic herbs like thyme and bay leaves. Sautéed carrots, pearl onions, and mushrooms add layers of earthy sweetness, while a touch of tomato paste creates a robust, savory sauce. Perfectly balanced with hints of garlic and a sprinkle of fresh parsley, this dish is a showstopper for dinner parties or cozy family meals. Serve it alongside crusty bread, creamy mashed potatoes, or buttery egg noodles to soak up every bit of the flavorful sauce. With just 25 minutes of prep and a leisurely cook time, this timeless dish is as satisfying to make as it is to eat.

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:180 mins

Total Time:205 mins

Servings: 6

Ingredients

• 2 pounds boneless beef chuck
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion
• 3 medium carrots
• 3 large garlic cloves
• 3 tablespoons all-purpose flour
• 2.5 cups dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 pieces bay leaves
• 4 pieces fresh thyme sprigs
• 8 ounces mushrooms
• 1 cup pearl onions
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons parsley

Directions

Step 1

Cut the boneless beef chuck into 1.5-inch cubes, trimming off any excess fat, and season with salt and pepper.

Step 2

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large Dutch oven over medium-high heat. Working in batches, sear the beef cubes until browned on all sides, about 3-4 minutes per batch. Remove and set aside.

Step 3

Dice the yellow onion and slice the carrots into 1/2-inch rounds. Mince the garlic cloves.

Step 4

Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the Dutch oven. Sauté the onions and carrots for 5-6 minutes until softened. Add the minced garlic and cook for 1 minute more.

Step 5

Sprinkle the flour over the vegetables and stir to coat evenly. Cook the flour for 1-2 minutes to remove its raw flavor.

Step 6

Gradually pour in the red wine while stirring, scraping up any browned bits from the bottom of the pot. Allow the wine to come to a simmer.

Step 7

Add the beef broth, tomato paste, bay leaves, and thyme sprigs. Stir to combine, then return the browned beef to the pot along with any accumulated juices.

Step 8

Cover and bring the mixture to a gentle simmer. Reduce the heat to low and cook for 2 hours, stirring occasionally.

Step 9

While the stew cooks, clean and slice the mushrooms. Peel the pearl onions if needed.

Step 10

After 2 hours, add the mushrooms and pearl onions to the pot. Stir to combine, then cover and continue to cook for an additional 30-40 minutes until the beef is tender and the sauce has thickened.

Step 11

Remove the bay leaves and thyme sprigs. Taste and adjust the seasoning with additional salt and pepper if necessary.

Step 12

Serve hot, garnished with chopped parsley. Pair with crusty bread, mashed potatoes, or egg noodles.

Nutrition Facts

Serving size	2773 grams (2773.0g)

Amount per serving	% Daily Value*
Calories	3727

Total Fat 245.00g	314%
Saturated Fat 93.00g	465%
Polyunsaturated Fat 6.70g
Cholesterol 697mg	232%
Sodium 3007mg	131%
Total Carbohydrate 99.10g	36%
Dietary Fiber 16.10g	58%
Total Sugars 32.00g
Protein 187.70g	375%

Vitamin D 0IU	0%
Calcium 393mg	30%
Iron 32mg	179%
Potassium 5967mg	127%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.8%

Protein: 22.4%

Carbs: 11.8%