Burgundy Beef Stew Recipe for Cozy Dinners

Introduction

At Love With Recipes, we believe that a well-crafted stew can elevate a simple meal into an unforgettable experience. The Burgundy Beef Stew, inspired by traditional French cuisine, embodies this philosophy with its rich, complex flavors and melt-in-your-mouth tenderness. This dish combines hearty cuts of beef, aromatic vegetables, and a robust red wine reduction, simmered slowly to develop depth and sophistication. Whether you’re preparing for a family dinner, a special gathering, or simply craving comfort food, this stew promises to satisfy every palate. Its origins trace back to the Burgundy region of France, renowned for its exceptional wines and culinary heritage, making this dish not just a meal but a celebration of regional flavors and classic techniques.

Time

Preparation Time: approximately 20 minutes

Cooking Time: 6 hours

Total Time: about 6 hours and 20 minutes

Needed Equipment

• Large heavy-bottomed skillet or sauté pan
• Slow cooker or crockpot
• Measuring cups and spoons
• Sharp chef’s knife
• Cutting board
• Whisk
• Small mixing bowl
• Large saucepan or stockpot
• Slotted spoon or tongs
• Wooden spoon or silicone spatula
• Serving bowls or plates
• Herb chopper or knife for parsley

Tags

Beef, French Cuisine, Slow Cooked, Comfort Food, Hearty, Wine-Based, Gluten-Free (optional), Family Dinner, Classic Recipe, Rich Flavors

Serving Size

This recipe yields approximately 6 generous servings, making it ideal for family dinners or entertaining guests. Each serving offers a balanced portion of tender beef, vegetables, and flavorful gravy, perfect when paired with crusty bread or a light salad.

Difficulty Level

Intermediate — This recipe involves multiple steps including browning, slow cooking, and gravy preparation, but is manageable with basic culinary skills and patience.

Allergen Information

• Contains: Beef, wheat (if flour is used), and wine (contains sulfites).
• Potential cross-contamination with other allergens depending on kitchen practices.

Note: For gluten-free variation, use gluten-free flour or omit thickening agents and adjust cooking times accordingly.

Dietary Preference

• Suitable for omnivores and those who consume alcohol
• Can be adapted for gluten-free diets with suitable flour replacements
• Not suitable for vegetarians or vegans

Course

Main course — hearty, filling, perfect for dinner.

Cuisine

French, Burgundian

Ingredients

Instructions

Step 1: Preparing the Beef

Begin by selecting high-quality beef chuck, preferably from a trusted butcher or source that offers well-marbled, fresh cuts. The cut should be sliced into uniform chunks approximately 1.5 inches in size to ensure even cooking. Pat the beef dry with paper towels to remove excess moisture, which promotes better searing and browning. Properly dried meat will develop a rich crust and lock in flavors during the initial cooking process.

In a large skillet or heavy-bottomed sauté pan, melt 2 tablespoons of unsalted butter over medium-high heat. Alternatively, you can use a neutral oil like vegetable or canola oil if preferred. Once the fat is hot and shimmering, carefully add the beef chunks in batches to avoid overcrowding, which can cause steaming rather than searing. Brown the beef on all sides, turning with tongs or a slotted spoon, until a deep, caramelized crust forms—approximately 5-7 minutes per batch. This browning step is crucial for developing the complex flavor profile characteristic of a traditional Burgundy stew.

Transfer the browned beef to a plate and set aside. If necessary, add a bit more oil or butter to the skillet to facilitate browning, and repeat the process until all meat is seared. Keep in mind that patience during this step pays off by creating a rich base for the stew’s flavor.

Step 2: Sautéing Aromatics and Vegetables

In the same skillet, add diced onions and minced garlic, stirring frequently to prevent sticking or burning. Allow the onions to sweat and become translucent, about 3-4 minutes, releasing their sweet aroma. Then, incorporate the sliced carrots and mushrooms, stirring well to coat them with the residual pan juices. Cook for an additional 5 minutes, allowing the vegetables to soften slightly and absorb the flavors of the sautéed aromatics.

This step not only enhances the flavor but also ensures that the vegetables are partially cooked before slow cooking, preventing overcooking or undercooking during the long simmering process. Be attentive to stirring occasionally to promote even caramelization and prevent burning.

Step 3: Transferring to the Crockpot

Once the vegetables are sautéed, transfer the entire contents of the skillet into your slow cooker or crockpot. Use a slotted spoon or tongs to prevent excess liquid from carrying over, but do include the flavorful pan drippings as they contribute to the overall depth of the stew. Add the bay leaf, salt, pepper, dried thyme, tomato paste, and pour in the dry red wine. Stir thoroughly to combine all ingredients, ensuring the tomato paste is evenly distributed and the wine is well incorporated.

This mixture forms the base for the slow cooking process. The wine acts as both a tenderizer and a flavor enhancer, infusing the meat and vegetables with its rich, fruity notes. The herbs and tomato paste deepen the stew’s savory profile, making each spoonful a complex tapestry of flavors.

Step 4: Slow Cooking

Set your crockpot to low heat. Cover tightly with the lid and cook for 6 to 8 hours. During this period, the beef will become incredibly tender, nearly falling apart, while the flavors meld into a harmonious whole. The slow cooking process also allows the connective tissues in the meat to break down, releasing gelatin that thickens the stew naturally, giving it a luscious texture.

It’s advisable to avoid opening the lid during the first few hours to maintain a consistent temperature and ensure optimal tenderization. After the initial 4 hours, you can check the stew and give it a gentle stir, if desired, to promote even cooking. If you prefer a thicker stew, you can increase the cooking time slightly or prepare a gravy separately.

Step 5: Preparing the Gravy

Once the cooking time is complete, carefully ladle the juices from the crockpot into a large saucepan. These juices are packed with concentrated flavor and constitute the base of your gravy. Over medium-high heat, bring the juices to a gentle simmer.

In a small bowl, combine 1/4 cup of flour with 1 cup of water, whisking until smooth to create a slurry. Gradually pour this mixture into the simmering juices, whisking continuously to prevent lumps. Continue to stir until the gravy thickens to your desired consistency. This step enhances the richness and helps bind the stew together, creating a silky, luxurious sauce that coats every piece of meat and vegetable evenly.

Adjust seasoning with additional salt and pepper if necessary. For a more robust flavor, consider adding a splash of red wine or a pinch of herbs like rosemary or bay leaf during this stage.

Step 6: Final Assembly and Garnishing

Pour the thickened gravy back into the crockpot, stirring gently to incorporate it into the stew. Taste and adjust seasoning if needed. Garnish with freshly chopped parsley for a bright, herbal note that balances the richness of the dish. Serve hot, ideally accompanied by crusty French bread, which is perfect for soaking up the flavorful sauce, or a light side salad to add freshness to the meal.

Preparation Tips

• Marinate the beef: For an extra depth of flavor, marinate the beef chunks in red wine, garlic, and herbs overnight. This not only tenderizes the meat but also infuses it with complex flavors.
• Choosing the wine: Use a good-quality dry red wine that you enjoy drinking. Burgundy or Pinot Noir are traditional choices, but other dry reds like Merlot or Cabernet Sauvignon can work well.
• Vegetable variations: Feel free to add other root vegetables like parsnips or turnips for added texture and flavor.
• Vegetarian adjustments: To make this dish vegetarian, substitute beef with hearty vegetables or plant-based protein, and replace the beef broth with vegetable broth. Use thickening agents like cornstarch or arrowroot instead of flour.
• Cooking in the oven: If you prefer baking, transfer the sautéed ingredients to a Dutch oven, add the wine and herbs, cover tightly, and cook at 325°F (160°C) for approximately 2.5-3 hours, checking occasionally for tenderness.

Nutritional Information

Tips and Tricks

• Use a good-quality wine: The wine’s flavor concentrates during cooking, so select one you enjoy tasting.
• Sealing in flavors: Searing the beef creates a Maillard reaction, locking in juices and imparting a deep, savory crust.
• Slow cooking benefits: Cooking low and slow allows collagen to break down, resulting in tender meat and a rich, gelatinous stew.
• Adjusting thickness: For a thicker stew, add a slurry of flour or cornstarch during the final simmer.
• Herb substitutions: Fresh thyme or rosemary can be substituted for dried, but use sparingly since fresh herbs are more potent.

Add-ons

• Crumbled blue cheese or grated Parmesan on top for added richness
• Sautéed pearl onions or shallots as garnish
• Extra herbs like rosemary, thyme, or bay leaf during cooking for more aroma
• A splash of balsamic vinegar during gravy thickening for subtle sweetness and depth

Side Dishes

• Crusty French baguette or rustic bread for dipping and scooping
• Simple green salad with vinaigrette to balance the richness
• Buttered mashed potatoes or creamy polenta to complement the stew
• Roasted root vegetables for added variety and texture
• Steamed green beans or sautéed spinach for freshness

Improvements

• Enhance flavor with a splash of cognac or brandy added during the sautéing stage
• Incorporate a few sprigs of fresh thyme or rosemary during slow cooking for added herbal notes
• Add a handful of baby potatoes during the final hours for more hearty bites
• Use homemade beef broth for a richer, more authentic flavor
• Finish with a pat of butter or a drizzle of good olive oil for extra gloss and richness

Save and Store

Allow the stew to cool completely before transferring to airtight containers. Store in the refrigerator for up to 3 days. For longer storage, freeze in portion-sized containers for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and ensure even warming. The flavors often deepen after a day or two, making leftovers even more delicious.

FAQ

Can I make this stew ahead of time?

Absolutely. In fact, allowing the stew to rest overnight enhances the melding of flavors. Reheat gently on the stove or in the microwave before serving.

Can I substitute the beef with another protein?

Yes. Lamb or veal can be excellent substitutes, offering different flavor profiles. For a vegetarian version, use hearty vegetables or plant-based proteins, adjusting cooking times accordingly.

What wine should I use?

Opt for a good-quality dry red wine like Burgundy, Pinot Noir, or Merlot. Avoid cooking wines or overly inexpensive options, as they can negatively impact the flavor.

Is this dish suitable for gluten-free diets?

Yes, if you substitute the flour with a gluten-free alternative like cornstarch or arrowroot. Ensure all ingredients, including broth and wine, are gluten-free.

Conclusion

The Burgundy Beef Stew stands as a testament to the art of slow cooking and flavor layering. Its tender beef, infused with the richness of wine and aromatic vegetables, makes it a quintessential comfort food that can elevate any dining experience. Perfect for cold evenings or special occasions, this dish offers a symphony of textures and tastes that will leave your guests craving more. Remember, patience during the cooking process yields the most rewarding results—an irresistibly flavorful, melt-in-your-mouth stew that embodies the soul of French culinary tradition. For more hearty, elegant recipes like this, visit Love With Recipes, where culinary passion meets home cooking excellence.

References

• Love With Recipes
• Julia Child, “Mastering the Art of French Cooking”