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Burgundy Wine Beef Stew

I had a real craving yesterday morning while out shopping so I came home and made a batch of stew up šŸ™‚

Burgundy Wine Beef Stew


1 lb cubed stew beef

1/4 cup all-purpose flour

1 Tbsp vegetable oil

1 15-ounce can diced tomatoes

2 cups beef broth (lower sodium)

2 cups burgundy wine

3 large carrots, peeled and chunky cut

1 large sweet onion, peeled and chunky cut

2 pounds small potatoes (Mine were from Trader Joe’s – a blend of blue, white and red), chunky cut

2 bay leaves

Lots of black pepper, fresh ground

2 Tbsp balsamic vinegar


In a large non stick pan heat the oil over medium high heat. Shake the beef and flour in a zippered plastic bag. Take the beef out, discarding any leftover flour. Cook till browned on all sides.

Lower heat to medium and add in the tomatoes (with juice), beef broth, wine and bay leaves. Bring to a simmer, cover tightly and lower heat to low. Cook for 2 hours, checking periodically.

Add in the vegetables and cook for another hour to one and a half hours. During this period, I leave the lid vented a bit so the stew thickens slightly.

Right before serving, discard the bay leaves. Add pepper to taste and swirl in the balsamic vinegar. Salt to taste, if desired (I don’t add salt to most things I cook – for me the beef broth adds enough).

Makes 1 big pot of stew! Serve with lots of fresh baked rustic bread šŸ˜€


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