Jennifer’s Burgundy Beef Stew: A Hearty and Flavorful Comfort Food Recipe

There’s nothing quite like a warm, comforting bowl of beef stew on a chilly day. This recipe for Jennifer’s Burgundy Beef Stew takes the classic dish to the next level with rich flavors and tender, melt-in-your-mouth beef. The addition of burgundy wine elevates the stew, creating a depth of flavor that will have everyone asking for seconds. This isn’t just any beef stew; it’s an experience. It’s perfect for a family dinner, a cozy night in, or even a special occasion.

This recipe is easily adaptable to your own preferences and dietary needs. Feel free to add or substitute vegetables, adjust the seasoning, or use a different type of wine. The key is to start with high-quality ingredients and let the stew simmer slowly to develop its full flavor.

## Why You’ll Love This Burgundy Beef Stew

* **Rich and Flavorful:** The burgundy wine, combined with beef broth and aromatic vegetables, creates a complex and satisfying flavor profile.
* **Tender Beef:** Slow cooking ensures that the beef becomes incredibly tender and practically melts in your mouth.
* **Hearty and Comforting:** This stew is packed with vegetables and beef, making it a filling and satisfying meal.
* **Easy to Customize:** You can easily adapt this recipe to your own tastes and dietary needs.
* **Perfect for Meal Prep:** Beef stew tastes even better the next day, making it a great option for meal prepping.

## Ingredients You’ll Need

Before you start cooking, gather all your ingredients. This will make the process smoother and more enjoyable.

* **Beef:** 2 pounds beef chuck, cut into 1-inch cubes. Beef chuck is ideal for stewing because it has a good amount of marbling that renders during cooking, resulting in tender and flavorful beef. Other cuts like brisket or round roast can also be used, but they may require longer cooking times.
* **Olive Oil:** 2 tablespoons. Olive oil is used for browning the beef and sautéing the vegetables. You can substitute with other cooking oils like canola oil or vegetable oil if needed.
* **Onion:** 1 large onion, chopped. Onion provides a base of flavor for the stew. Yellow or white onions are both suitable.
* **Carrots:** 2 large carrots, peeled and chopped. Carrots add sweetness and color to the stew.
* **Celery:** 2 stalks celery, chopped. Celery adds a subtle savory flavor to the stew.
* **Garlic:** 4 cloves garlic, minced. Garlic adds a pungent and aromatic flavor.
* **Tomato Paste:** 2 tablespoons. Tomato paste adds depth and richness to the stew. It also helps to thicken the sauce.
* **All-Purpose Flour:** 1/4 cup. Flour is used to coat the beef and thicken the stew. You can use gluten-free flour as a substitute.
* **Burgundy Wine:** 1 cup. Burgundy wine is a key ingredient in this stew. It adds a complex flavor and aroma. You can substitute with other dry red wines like Cabernet Sauvignon or Merlot. However, the flavor will be slightly different.
* **Beef Broth:** 4 cups. Beef broth provides the liquid base for the stew. You can use homemade or store-bought beef broth. Low-sodium broth is recommended so you can control the salt level.
* **Worcestershire Sauce:** 2 tablespoons. Worcestershire sauce adds umami and depth of flavor to the stew.
* **Dried Thyme:** 1 teaspoon. Thyme adds a subtle earthy flavor to the stew. You can use fresh thyme as a substitute (about 1 tablespoon).
* **Bay Leaf:** 1 bay leaf. Bay leaf adds a subtle aromatic flavor to the stew. Remember to remove it before serving.
* **Potatoes:** 2 pounds potatoes, peeled and cubed. Potatoes add heartiness to the stew. Yukon Gold or red potatoes are good choices.
* **Salt and Pepper:** To taste. Season the stew with salt and pepper to your liking.
* **Optional: Fresh Parsley, chopped:** For garnish. Fresh parsley adds a pop of color and freshness to the stew.

## Equipment You’ll Need

* Large Dutch oven or heavy-bottomed pot
* Cutting board
* Knife
* Measuring cups and spoons
* Wooden spoon or spatula

## Step-by-Step Instructions: Making Jennifer’s Burgundy Beef Stew

Now comes the fun part: cooking! Follow these detailed instructions to create a delicious and memorable Burgundy Beef Stew.

**Step 1: Prepare the Beef**

* Pat the beef chuck cubes dry with paper towels. This helps them brown better. Excess moisture will steam the beef instead of browning it.
* In a large bowl, toss the beef cubes with all-purpose flour, salt, and pepper. Make sure the beef is evenly coated with the flour mixture. This helps to thicken the stew and adds a nice crust to the beef.

**Step 2: Brown the Beef**

* Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Make sure the pot is large enough to accommodate all the ingredients.
* Add the beef cubes to the pot in batches, making sure not to overcrowd the pot. Overcrowding will lower the temperature of the pot and prevent the beef from browning properly. Brown the beef on all sides until it is nicely seared. This usually takes about 5-7 minutes per batch.
* Remove the browned beef from the pot and set aside.

**Step 3: Sauté the Vegetables**

* Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir occasionally to prevent the vegetables from burning. These vegetables form the base of flavor for the stew.
* Add the minced garlic and tomato paste and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

**Step 4: Deglaze the Pot**

* Pour in the burgundy wine and scrape the bottom of the pot to deglaze, loosening any browned bits. These browned bits are full of flavor and will add depth to the stew.
* Let the wine simmer for a few minutes to reduce slightly.

**Step 5: Combine Ingredients and Simmer**

* Return the browned beef to the pot.
* Pour in the beef broth and add the Worcestershire sauce, dried thyme, and bay leaf. The liquid should cover the beef and vegetables. If not, add more beef broth.
* Bring the stew to a simmer, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the beef is very tender. The longer the stew simmers, the more flavorful it will become. Check the stew occasionally and add more beef broth if needed.

**Step 6: Add the Potatoes**

* Add the cubed potatoes to the stew and continue to simmer for another 30-45 minutes, or until the potatoes are tender. Be careful not to overcook the potatoes, as they can become mushy.

**Step 7: Season and Serve**

* Remove the bay leaf from the stew.
* Taste and adjust the seasoning with salt and pepper as needed. Remember that the flavors will continue to develop as the stew sits.
* Ladle the stew into bowls and garnish with fresh parsley, if desired.
* Serve hot with crusty bread for dipping.

## Tips for the Best Burgundy Beef Stew

* **Use High-Quality Beef:** The quality of the beef will significantly impact the flavor of the stew. Choose beef chuck with good marbling for the best results.
* **Don’t Skip the Browning:** Browning the beef is essential for developing a rich, deep flavor. Make sure to sear the beef on all sides until it is nicely browned.
* **Deglaze the Pot:** Deglazing the pot with burgundy wine helps to loosen any browned bits from the bottom, adding extra flavor to the stew.
* **Simmer Slowly:** Slow cooking is key to tenderizing the beef and developing the flavors of the stew. Allow the stew to simmer for at least 2-3 hours, or even longer if you have the time.
* **Adjust the Seasoning:** Taste the stew throughout the cooking process and adjust the seasoning with salt and pepper as needed. Remember that the flavors will continue to develop as the stew sits.
* **Add Other Vegetables:** Feel free to add other vegetables to the stew, such as mushrooms, parsnips, or turnips. Just be sure to adjust the cooking time accordingly.
* **Use Fresh Herbs:** Fresh herbs can add a bright and vibrant flavor to the stew. Add fresh parsley, thyme, or rosemary towards the end of the cooking process.
* **Make It Ahead of Time:** Beef stew tastes even better the next day, as the flavors have had time to meld together. Make the stew a day ahead of time and refrigerate it overnight. Reheat before serving.
* **Serve with Crusty Bread:** Crusty bread is perfect for dipping into the rich and flavorful stew.
* **Wine Pairing:** Serve the Burgundy Beef Stew with a glass of the same Burgundy wine used in the recipe, or another dry red wine like Pinot Noir or Beaujolais.

## Variations and Substitutions

This recipe is highly adaptable. Here are some ideas for variations and substitutions:

* **Different Meat:** Use lamb, pork, or even chicken instead of beef. Adjust the cooking time accordingly.
* **Vegetarian/Vegan:** Substitute the beef with hearty vegetables like mushrooms, lentils, or chickpeas. Use vegetable broth instead of beef broth.
* **Gluten-Free:** Use gluten-free flour to coat the beef. Ensure the beef broth and Worcestershire sauce are also gluten-free.
* **Spicy:** Add a pinch of red pepper flakes or a chopped chili pepper for a touch of heat.
* **Different Wine:** If you don’t have Burgundy wine, you can use other dry red wines like Cabernet Sauvignon, Merlot, or Pinot Noir. You can also use non-alcoholic red wine.
* **Root Vegetables:** Add other root vegetables such as parsnips or turnips.
* **Sweet Potatoes:** Substitute regular potatoes with sweet potatoes for a sweeter flavor.
* **Beer:** Substitute the wine with a dark beer like stout or porter for a different flavor profile.
* **Slow Cooker:** This recipe can easily be adapted for the slow cooker. Brown the beef and sauté the vegetables as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Add the potatoes during the last hour of cooking.
* **Instant Pot:** Brown the beef using the sauté function. Add the vegetables and other ingredients and cook on high pressure for 40 minutes, followed by a natural pressure release for 15 minutes. Add the potatoes and cook for another 5 minutes.

## Serving Suggestions

* Serve the stew in bowls with a dollop of sour cream or Greek yogurt.
* Garnish with fresh parsley, thyme, or rosemary.
* Serve with a side of mashed potatoes or rice.
* Serve with a green salad or a side of roasted vegetables.
* Serve with a grilled cheese sandwich for a comforting and satisfying meal.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** The stew can be made 1-2 days ahead of time. Store it in an airtight container in the refrigerator. Reheat before serving.
* **Storage:** Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** The stew can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

## Recipe Card: Jennifer’s Burgundy Beef Stew

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 2-3 hours

**Ingredients:**

* 2 pounds beef chuck, cut into 1-inch cubes
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 large carrots, peeled and chopped
* 2 stalks celery, chopped
* 4 cloves garlic, minced
* 2 tablespoons tomato paste
* 1/4 cup all-purpose flour
* 1 cup burgundy wine
* 4 cups beef broth
* 2 tablespoons Worcestershire sauce
* 1 teaspoon dried thyme
* 1 bay leaf
* 2 pounds potatoes, peeled and cubed
* Salt and pepper to taste
* Optional: Fresh parsley, chopped, for garnish

**Instructions:**

1. Pat the beef chuck cubes dry with paper towels. In a large bowl, toss the beef cubes with all-purpose flour, salt, and pepper.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes to the pot in batches, making sure not to overcrowd the pot. Brown the beef on all sides until it is nicely seared. Remove the browned beef from the pot and set aside.
3. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and tomato paste and cook for another minute until fragrant.
4. Pour in the burgundy wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Let the wine simmer for a few minutes to reduce slightly.
5. Return the browned beef to the pot. Pour in the beef broth and add the Worcestershire sauce, dried thyme, and bay leaf. Bring the stew to a simmer, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the beef is very tender.
6. Add the cubed potatoes to the stew and continue to simmer for another 30-45 minutes, or until the potatoes are tender.
7. Remove the bay leaf from the stew. Taste and adjust the seasoning with salt and pepper as needed.
8. Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread for dipping.

Enjoy this classic comfort food! This recipe is more than just a meal; it’s a way to bring warmth and happiness to your table. So gather your ingredients, put on some music, and let the aroma of this delicious stew fill your home. Bon appétit!