Savory Red Wine Beef Stew

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Indulge in the rich flavors of Savory Red Wine Beef Stew, also known as Beef Bourguignon or Beef Burgundy, featuring tender beef simmered in a luscious red wine gravy with an array of hearty vegetables. This comforting dish promises an irresistible aroma as it cooks, leaving you eagerly awaiting each flavorful bite. Served over mashed potatoes, rice, or egg noodles, accompanied by crusty bread for dipping, it’s a culinary delight!

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Savory Red Wine Beef Stew

Key Ingredients & Substitutions

  • Beef: Opt for chuck roast or stew meat, ideal for slow cooking to achieve melt-in-your-mouth tenderness.
  • Vegetables: Enhance the stew with mushrooms, yellow onions, pearl onions, and carrots. Feel free to incorporate additional veggies like celery and parsnips.
  • Pearl Onions: These tiny, sweet onions add a delightful touch to the stew. Trim the ends and peel for easier preparation.
  • Wine: Choose a burgundy wine such as pinot noir or any dry red wine for depth of flavor. Select a wine suitable for drinking, as it greatly impacts the taste of the dish.

Savory Red Wine Beef Stew

Preparing the Beef

  1. Begin by cubing the beef into bite-sized pieces and patting them dry to ensure even searing and caramelization.
  2. In a Dutch oven or heavy-bottom pot, sear the beef in butter over medium-high heat, allowing it to brown on all sides without fully cooking through.
  3. Once seared, set the beef aside, retaining its warmth while you prepare the red wine sauce.

Savory Red Wine Beef Stew

How to Make Savory Red Wine Beef Stew

  1. Utilizing the same pot, sauté mushrooms, onions, pearl onions, and carrots until tender, then add minced garlic and cook briefly.
  2. Sprinkle flour over the vegetables to create a roux, then pour in wine, herbs, salt, pepper, and beef broth, scraping up any flavorful bits from the bottom.
  3. Return the seared beef to the pot, cover, and transfer it to the oven to cook slowly for approximately 2 1/2 hours until the meat is fork-tender.

Storage & Freezing

Allow the stew to cool before refrigerating in sealed containers for up to 3-4 days or freezing for up to 3 months. Thaw frozen stew in the refrigerator before reheating.

Tips for Tender Beef

  • Select tougher cuts of beef like chuck roast for optimal tenderness when slow-cooked, ensuring a succulent texture.
  • Searing the beef before simmering is crucial for sealing in flavor and creating caramelized edges.
  • Cook the stew low and slow to allow the tough connective tissues in the beef to break down gradually, resulting in fork-tender perfection.

Savory Red Wine Beef Stew


  • 4 tablespoons (60 g) butter
  • 2 pounds (900 g) chuck roast or stew meat, cut into 1-inch (2.5 cm) cubes and patted dry
  • 1 package (8 ounces or 250 g) baby Bella mushrooms, sliced
  • 1 yellow onion, finely diced (approximately 1 cup or 250 ml)
  • 10-12 small pearl onions, peeled
  • 2 large carrots, peeled and cut into rounds (approximately 1½ cups or 250 g)
  • 5 cloves garlic, minced
  • ¼ cup (30 g) all-purpose flour
  • 2 cups (500 ml) red wine, such as merlot or pinot noir
  • 1 bay leaf
  • 3 tablespoons (10 g) fresh parsley, chopped
  • ½ teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 cups (500 ml) beef broth
  • Salt and pepper, to taste


  1. Preheat the oven to 350°F (175°C).
  2. In a 3-quart Dutch oven or oven-safe heavy-bottom pot, melt butter over medium-high heat. Sear the beef cubes on all sides for approximately 3 minutes per side, ensuring a golden brown exterior while retaining a tender interior.
  3. Transfer the seared beef to a plate or bowl and tent to keep warm.
  4. In the same pot, add the mushrooms, onions, pearl onions, and carrots. Sauté over medium heat for 8-10 minutes until the onions are tender.
  5. Add minced garlic and cook for an additional minute.
  6. Sprinkle flour over the vegetables, stirring to combine.
  7. Pour in the red wine, then add the bay leaf, parsley, thyme, salt, and pepper. Stir well, scraping up any browned bits from the bottom of the pot.
  8. Return the seared beef to the pot and add beef broth. Cover the Dutch oven and transfer it to the preheated oven.
  9. Allow the stew to cook for approximately 2½ hours until the beef is fork-tender.
  10. Remove the bay leaf before serving. Enjoy the stew over mashed potatoes, egg noodles, rice, or bread. Season with salt and pepper to taste.

Savory Red Wine Beef Stew

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