[Foodie Friday Recipe] Braised Beef Burgundy Stew

Enjoy this simple & satisfying Beef Burgundy stew recipe as a special holiday meal, or an easy weekend dinner…

When the weather turns chilly and you’re craving something cozy, rich, and soul-satisfying, there’s nothing quite like a classic Beef Burgundy simmering away in the oven. This braised stew layers deep, savory flavors—crisp smoky bacon, tender chunks of beef, sweet pearl onions, earthy mushrooms, and a generous splash of red wine—into one irresistible dish that feels like a hug in a bowl!

Despite its elegant French roots, this recipe is wonderfully approachable. With just a few minutes of prep and a long, lazy braise, you’ll be rewarded with a hearty, fork-tender stew worthy of a holiday dinner party… yet simple enough for a relaxed Sunday meal. Pair it with crusty bread, creamy mashed potatoes, or a glass of the same wine you used in the pot, and savor the kind of comfort food that never goes out of style.

Ready to warm up your kitchen? Let’s make Braised Beef Burgundy Stew!

Braised Beef Burgundy Stew Recipe

Serves: 4-6
Prep time: 15 minutes
Cook time: 3 – 3½ hours

Ingredients:

• 6 slices thick-cut bacon, diced
• 2 lbs. beef chuck, cut into 1-inch pieces
• Sea salt and black pepper, to taste
• 1 small red onion, chopped
• 1 c. frozen pearl onions
• 2 large carrots, sliced diagonally
• 3-4 garlic cloves, minced
• 8 oz. white mushrooms, roughly chopped
• 3 TB. almond flour (or all-purpose flour)
• 1 TB. tomato paste
• 3 c. dry red wine
• 1½ c. beef broth
• 2 bay leaves
• 4 sprigs fresh thyme
• ¼ c. fresh parsley, chopped

Directions:

1. Place top oven rack in the center position and pre-heat oven to 325°F.
2. Heat a large Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until crispy, approximately 4-5 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set aside.
3. Drain and discard all but 1 tablespoon bacon grease from Dutch oven. Add beef chunks and season with salt and black pepper, to taste. Cook, stirring occasionally, until browned on all sides, approximately 4-5 minutes. Remove beef and transfer to the same plate with the bacon. Set aside.
4. Add red onion, pearl onions, carrots, and garlic. Cook, stirring occasionally, until the veggies become fragrant and translucent, approximately 4-5 minutes.
5. Add mushrooms and sprinkle with almond flour. Cook, stirring frequently, for 1-2 minutes or until the mixture starts to thicken.
6. Return bacon and beef to the Dutch oven. Add tomato paste, red wine, beef broth, bay leaves, and fresh thyme. Season with additional salt and black pepper, to taste, and stir to combine.
7. Increase heat to medium-high and bring to a gentle boil, stirring occasionally. Remove from heat, cover, and transfer Dutch oven into the pre-heated oven. Cook for 2½ to 3 hours, stirring every 40-50 minutes.
8. Remove from oven and discard bay leaves and thyme sprigs. Serve immediately, topped with fresh chopped parsley, if desired. Enjoy!