Recipe: Beef Burgundy Stew

Growing up, Beef Burgundy Stew was always a favorite meal of mine. Living in Northern California, my mom, dad and I used to take regular weekend drives up through the Sierra Nevada Mountains and one of our favorite lodges served the heartiest, most delicious bowl of Beef Burgundy Stew during the winter months. We got our hands on the recipe and would make it at home for a special occasion treat that would always remind us of those lazy weekends. To this day, it still brings back memories of snow-capped mountains and hot chocolate by the fire when I make it for my family.

Beef Burgundy Stew

It’s rich and luscious and comforting all at the same time. RJ and I love it enough that we even make it in the summer when it’s silly to eat something so hot and steamy. It’s that good.

This stew recipe is great for making ahead as it freezes really well and is perfect for those nights that we forget to plan or pick-up dinner. Serve with a slice of warm, fresh-baked bread and a simple salad and you have a pretty hearty meal.

Here’s the recipe:

Beef Burgundy Stew
Serves 8
Rich, hearty and delicious. Serve with a slice of warm, fresh-baked crusty bread and a simple salad. Freezes really well, too.
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521 calories
28 g
123 g
18 g
43 g
7 g
581 g
504 g
4 g
1 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 521
Calories from Fat 158
% Daily Value *
Total Fat 18g
Saturated Fat 7g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 123mg
Sodium 504mg
Total Carbohydrates 28g
Dietary Fiber 3g
Sugars 4g
Protein 43g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 lbs stew meat, cubed into small bite-sized pieces and trimmed of excess fat
  2. 1 large yellow onion, diced
  3. 2 Tbsp butter
  4. 2 Tbsp bacon fat (sub an extra 2 Tbsp of butter if you don't have bacon fat on hand)
  5. 2 Tbsp extra virgin olive oil
  6. 1 Tbsp freshly-ground black pepper
  7. Kosher salt
  8. 3 Tbsp minced garlic, divided
  9. 1 1/2 quarts beef stock
  10. 1 quart Burgundy wine
  11. 2 bay leaves
  12. 2 Tbsp Knorrs beef base, divided
  13. 3 carrots, scrubbed and sliced on a diagonal
  14. 3 stalks celery, sliced on a diagonal
  15. 3 medium-sized red potatoes, cut into bite-sized chunks
  16. 2 Tbsp dried parsley
  17. 2 Tbsp dried basil
  18. 2 Tbsp + 1 tsp cornstarch
  19. 1/2 cup water
  1. In a large flat-bottomed skillet over high heat, saute the stew meat in the olive oil and bacon fat until nicely browned on all sides. Add a large pinch of salt, the pepper and 1 Tbsp of minced garlic to the stew meat. Toss and saute 1 minute more. Remove meat with a slotted spoon to a large plate or dish. In the same skillet, saute the onions in 2 Tbsp of butter until tender. Add the onions to the meat mixture.
  2. In a large stew pot, combine the beef broth, wine and bay leaves and cook over medium heat until it starts to bubble. Reduce heat to a simmer and add the stew meat, sauteed onions, remaining garlic and 1 Tbsp of beef base. Give it a good stir, then cover and cook for 1 hour until the meat is tender.
  3. Once the meat is tender, add the carrots, celery and potatoes and cook for another 20 minutes. Then, add the dried herbs and continue cooking for another 20 minutes.
  4. Add the remaining beef base and adjust seasonings (salt & pepper) according to taste.
  5. Dissolve the cornstarch in water to make a loose paste and add it slowly to the stew to thicken. Cook and stir for 5-10 minutes until desired thickness. (I like to leave it a bit thin if I plan on freezing it... it seems to thicken up once it's reheated)
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