Beef Burgundy Stew


  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 cup red wine
  • 1 cup beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp flour
  • 1 tsp thyme
  • 1 bay leaf
  • 1 cup sliced mushrooms
  • 1 cup frozen pearl onions
  • Salt and pepper to taste


  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and brown on all sides, about 5 minutes.
  2. Remove the beef from the pot and set aside.
  3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
  4. Stir in the red wine, beef broth, diced tomatoes, tomato paste, flour, thyme, and bay leaf. Bring to a simmer.
  5. Return the beef to the pot and add the mushrooms and pearl onions. Bring to a simmer and cook for 2-3 hours, or until the beef is tender.
  6. Season with salt and pepper to taste before serving.

Optional: Serve over mashed potatoes or egg noodles.

Article Categories:
All Recipes


  • My family won’t eat tomatoes. Can you make it without tomatoes and just use paste?

    Judith White January 26, 2023 6:03 pm Reply
  • Wonderful

    Peter Pratt January 26, 2023 6:13 pm Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't Miss! random posts ..