Description

A soul-warming French beef stew with tender braised beef, earthy mushrooms, and a deeply savory broth — this classic Beef Burgundy recipe is easier than it looks and absolutely worth every minute of simmering.

Prep Time: 15 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 45 minutes | Servings: 4

Hearty beef stew with carrots, mushrooms, and herbs in a rich gravy served in a white bowl.

Ingredients

Scale

1.5 lbs beef stew meat, cubed
2 tbsp all-purpose flour
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
2 cups beef broth
1 cup mushrooms, sliced
1 cup carrots, sliced
1 cup frozen pearl onions
2 tbsp tomato paste
1 tsp dried thyme
1 bay leaf

Instructions

1. In a large bowl, combine beef stew meat, flour, salt, and pepper. Toss until every piece is evenly coated — don’t rush this step.
2. Heat olive oil in a large heavy pot over medium-high heat. Add beef and brown on all sides, working in batches if needed so you don’t crowd the pan. Remove beef and set aside.
3. In the same pot, add diced onion and minced garlic. Sauté until softened, about 3-4 minutes, scraping up those browned bits from the bottom.
4. Return beef to the pot. Add beef broth, mushrooms, carrots, pearl onions, tomato paste, thyme, and bay leaf. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
6. After 2 hours, uncover and continue simmering for 30 more minutes, or until the beef is tender and the sauce has thickened nicely.
7. Remove the bay leaf. Taste and adjust salt if needed.
8. Serve hot over mashed potatoes, rice, or with crusty bread. Enjoy if you can wait that long!

Nutrition Information (Per Serving)

1. - Calories: 380
  - Carbohydrates: 18g
  - Protein: 38g
  - Fat: 16g
  - Fiber: 3g
  - Sodium: 780mg
  - Iron: 25% DV
  - Vitamin A: 80% DV (from carrots)

This Beef Burgundy is a rich source of protein and iron, making it as nourishing as it is delicious.

Notes

1. - Seriously, brown that beef in batches — crowding the pan steams instead of sears, and you’ll miss out on the flavor from those browned bits.
  - Every stove runs differently, so trust your eyes and nose near the end. The sauce should coat the back of a spoon.
  - Fresh thyme works beautifully if you have it — use about 3 fresh sprigs in place of dried.

Storage Tips

1. - Refrigerator: Store in an airtight container for up to 4 days.
  - Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  - Reheat on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much. Avoid microwaving — it makes the beef tough.

Serving Suggestions

1. - Over creamy mashed potatoes for the classic, cozy pairing
  - With a big hunk of crusty sourdough bread to soak up every drop of that sauce
  - Over egg noodles for a heartier, more filling bowl
  - Alongside a simple green salad to balance the richness

Mix It Up (Recipe Variations)

Herb Beef Burgundy: Add a fresh rosemary sprig for a more aromatic, woodsy depth. Veggie-Loaded Beef Burgundy: Stir in diced celery and frozen peas during the last 15 minutes. Spicy Beef Burgundy: Add red pepper flakes with the garlic for a gentle kick. Low-Carb Beef Burgundy: Serve over cauliflower mash instead of potatoes.

What Makes This Recipe Special

This Beef Burgundy draws on centuries of French peasant cooking tradition, using the slow-braise method to turn humble, affordable beef cuts into something extraordinary. Flouring the beef before browning creates a natural sauce thickener and better crust, while the tomato paste adds body and richness that builds slowly over the long simmer. It’s a recipe that rewards patience with every bite.