Burgundy Beef Stew. A stick to your ribs, slow cooked, comfort food stew with a rich gravy made even more flavourful with added beef stock and burgundy wine.

Burgundy Beef Stew

Burgundy Beef Stew with Yorkshire Pudding Popovers

This is my favourite beef stew which I generally cook slowly in the oven rather than a stove top stew. The beef in this recipe is dredged in flour and browned which means that this stew naturally thickens as it cooks.

It is a very rich and flavourful stew which starts with a red wine base that compliments all the combined flavours beautifully. We often freeze the leftovers for a later, second meal.

Learn to make my Perfect Popovers to go with this amazing burgundy beef stew at the link below and learn how they can become part of a spectacular breakfast or brunch too! Find that recipe here.

Burgundy Beef Stew

Burgundy Beef Stew ready to serve

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Burgundy Beef Stew

Burgundy Beef Stew with Yorkshire Pudding Popovers

You may also like our version of Sage Thyme Chicken Stew with CornBread Dumplings.

Burgundy Beef Stew

Sage Thyme Chicken Stew with cornbread dumplings

Burgundy Beef Stew

Burgundy Beef Stew

Burgundy Beef Stew – A stick to your ribs, slow cooked, comfort food stew with a rich gravy made even more flavorful with added beef stock and burgundy wine.

Course:

Dinner

Author: Barry C. Parsons

Ingredients

  • 4 to 5
    pound
    blade beef roast
  • 4
    tbsp
    canola oil
  • 2
    cups
    burgundy wine
    you can substitute any full bodied red wine of your choice
  • 4
    cups
    low sodium beef stock
  • 1
    cup
    orange juice
  • ¼
    cup
    Worcestershire sauce
  • 4
    cloves
    minced garlic
  • 2
    large onions
    roughly chopped
  • 1
    tsp
    Chinese five spice powder
  • ½
    tsp
    ground ginger
  • 1
    tsp
    ground thyme
  • 1
    tbsp
    fresh chopped rosemary
  • 3
    tbsp
    Dijon mustard
  • 1
    bay leaf
  • 2
    pounds
    carrots
    cut in chunks
  • 1
    pound
    parsnip
    cut in chunks
  • 3
    pounds
    baby red potatoes
    washed and unpeeled

Instructions

  1. Cut the roast into large chunks about 1 ½ inches in size. Salt and pepper the raw meat to season. Toss the beef chunks in regular flour to coat.

  2. In a large heavy bottomed skillet heat the canola oil.

  3. Brown the beef chunks on all sides, working in small batches so as not to crowd your pan. When all the beef is browned transfer it to a large roaster.

  4. Add to the roaster, along with the beef, and all of the other ingredients except the carrot, parsnip and potatoes.

  5. Stir all the ingredients in the roaster then cover well with aluminum foil and the roaster cover. Cook slowly in a 300 degree oven for about 1 ½ to 2 hours before adding the carrots and parsnip.

  6. Return to the oven for about a half hour before adding the potatoes.

  7. Return to the oven for about half an hour to 45 minutes or until the potatoes are nearly fork tender. Add 1 ½ cups fresh or frozen peas and cook for an additional 15 minutes. Serve with freshly baked bread, biscuits or Yorkshire pudding.

 

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Burgundy Beef Stew

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