Beef Burgundy

Beef Burgundy is the ideal dish for a cozy day indoors, offering a rich, flavorful meal with minimal effort. My take on this classic recipe features Herbes de Provence, a personal favorite, which adds a hint of Mediterranean warmth. The savory aromas from these herbs elevate the dish, transforming it into a comforting, soul-satisfying meal—perfect for a crisp fall day.

Number of Servings: 4-6

Tools needed

  • 6-quart Dutch Oven
  • Sauté pan
  • Spatula
  • Sharp knife
  • Cutting board

Ingredients

  • 4 T butter, divided
  • 4 T olive oil
  • 2 lbs boneless chuck roast, cut into 2-inch pieces
  • 4 oz bacon, diced
  • 4 shallots, diced
  • 2 garlic cloves, grated or finely chopped
  • 4 large carrots, diced
  • 2 large yellow onions, diced
  • 1 T freshly ground black pepper
  • 1 t sea salt
  • 3 T Dijon mustard
  • 1 T Herbes de Provence (or ½ tsp dried thyme)
  • 2 bay leaves
  • 1 750-ml bottle Pinot Noir or Gamay
  • 10 ounces cremini or white button mushrooms, halved and stems removed

Preparation

Heat oil and 2 butter in Dutch oven. Add beef and cook over high heat until seared on all sides. Remove beef from pan and keep warm.

Add bacon and cook until fat has rendered, about 5 minutes. Add shallots and cook until soft. Add carrots and onions and cook for about 4 minutes. Add the garlic and cook 1 minute.

Return beef to pan and season with salt and pepper. Stir in mustard to coat all ingredients. Add thyme and bay leaves. Pour in wine and bring to a gentle boil. Cover with a tight-fitting lid, reduce to a low simmer, and cook for 1-1/2 to 2 hours or until beef is tender.

As the stew is finishing, sauté mushrooms in 2 tablespoons butter for about 5 minutes; add to the pot. Cook for an additional 10 minutes uncovered on medium-high to reduce the sauce. Serve with mashed potatoes, boiled potatoes, or polenta and your favorite Red Burgundy.

Beef Burgundy

Beef Burgundy is the ideal dish for a cozy day indoors, offering a rich, flavorful meal with minimal effort. My take on this classic recipe features Herbes de Provence, a personal favorite, which adds a hint of Mediterranean warmth. The savory aromas from these herbs elevate the dish, transforming it into a comforting, soul-satisfying meal—perfect for a crisp fall day.

Number of Servings: 4-6

Tools needed

  • 6-quart Dutch Oven
  • Sauté pan
  • Spatula
  • Sharp knife
  • Cutting board

Ingredients

  • 4 T butter, divided
  • 4 T olive oil
  • 2 lbs boneless chuck roast, cut into 2-inch pieces
  • 4 oz bacon, diced
  • 4 shallots, diced
  • 2 garlic cloves, grated or finely chopped
  • 4 large carrots, diced
  • 2 large yellow onions, diced
  • 1 T freshly ground black pepper
  • 1 t sea salt
  • 3 T Dijon mustard
  • 1 T Herbes de Provence (or ½ tsp dried thyme)
  • 2 bay leaves
  • 1 750-ml bottle Pinot Noir or Gamay
  • 10 ounces cremini or white button mushrooms, halved and stems removed

Preparation

Heat oil and 2 butter in Dutch oven. Add beef and cook over high heat until seared on all sides. Remove beef from pan and keep warm.

Add bacon and cook until fat has rendered, about 5 minutes. Add shallots and cook until soft. Add carrots and onions and cook for about 4 minutes. Add the garlic and cook 1 minute.

Return beef to pan and season with salt and pepper. Stir in mustard to coat all ingredients. Add thyme and bay leaves. Pour in wine and bring to a gentle boil. Cover with a tight-fitting lid, reduce to a low simmer, and cook for 1-1/2 to 2 hours or until beef is tender.

As the stew is finishing, sauté mushrooms in 2 tablespoons butter for about 5 minutes; add to the pot. Cook for an additional 10 minutes uncovered on medium-high to reduce the sauce. Serve with mashed potatoes, boiled potatoes, or polenta and your favorite Red Burgundy.