I love a good beef stew when the temperatures drop.  There’s something delicious and comforting about letting the beef and vegetable stew for hours; having the whole house smelling amazing. This recipe is flavorful and even better the next day.

Braised Beef Burgundy Stew
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Course: Dinner, lunch
Cuisine: American
Keyword: soup, stew
Servings: 6
  • 6 slices thick-cut bacon, diced
  • 2 lbs beef chuck, cut into 1-inch pieces
  • 1 small red onion, chopped
  • 1 cup onions, chopped
  • 2 large carrots, sliced diagonally
  • 3-4 garlic cloves, minced
  • 8 oz white mushrooms, roughly chopped
  • 3 tbsp almond flour
  • 1 tbsp tomato paste
  • 3 cups dry red wine
  • 1 1/2 cup beef broth
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1/4 cup fresh parsley, chopped
  • Sea salt and black pepper, to taste
  1. Place top oven rack in the center position and preheat 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 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 preheated 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. 

Recipe Notes

White flour can be used as a substitute for almond flour.

Hope you enjoy it as much as I do!




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