The Best Beef Stew Recipe made with tender cuts of chuck, carrots, potatoes and red wine cooks low and slow in a Dutch oven for maximum flavor. Easy comfort food!
This easy recipe for homemade Burgundy beef stew or beef Bourguignon is one of my family’s favorite cold weather dinners. It’s loaded with fork-tender meat and vegetables in a thick, rich gravy, and it’s absolutely delicious.
I combined my grandma’s old fashioned stew with Julia Child’s classic Bouef Bourguignon, and this is the result. When your kids say it’s the best beef stew they ever had, you know it has to be good!
Even though I love making beef stew in my Instant Pot, the Dutch oven really brings out the flavor — same with my Roast Chicken Dinner. While it takes a good 2 1/2 to 3 hours to cook, you can relax or get stuff done while it’s in the oven!
How to Make Burgundy Beef Stew in the Dutch Oven
Here are the ingredients you need to make it:
- Beef chuck — cut by the butcher or you can cut up a chuck roast
- Flour — to coat the meat
- Olive oil or vegetable oil for browning the meat
- Red wine — Pinot noir works well here
- Beef broth
- Tomato paste
- Worcestershire sauce
- Baby potatoes
- Peas and parsley — optional but adds color and flavor
- Salt, pepper, garlic powder and herbes de Provence seasoning
First, pat the beef dry with a paper towel. This removes moisture and helps the meat brown faster. Then, season it all over with salt and pepper, and heat oil in your Dutch oven.
Coat the beef in flour. Then, add a few pieces at a time to the Dutch oven.
Use kitchen tongs to turn the meat over. When it releases easily, it’s time to turn it over.
Brown the meat in batches, and keep covered on a plate until you’re done.
Next, add the chopped onion and garlic to pot. Stir and cook until tender and fragrant.
Pour the wine into the Dutch oven, and deglaze by using a wooden spoon to gently stir and scrape up browned bits from the pan.
You can add the rest of the ingredients, and bring the stew to a simmer. Then, add the lid, and place the stew into your oven. You can go put your feet up and relax for a couple of hours!
After 3 hours, your stew will be thick, rich, tender and perfect! And, your home will smell amazing!
When you can easily pierce the meat with a fork, and the veggies are soft, it’s done.
You can throw in some frozen peas near the end if you want. A little bit of chopped fresh parsley adds an extra pop of color.
Stew is perfect and filling on its own. But, we love to make some Rosemary Beer Bread to dunk in the gravy. If you don’t want to cook anything else, any crusty bread works well here.
Best Wine for Beef Bourguignon
Don’t cook with any wine you wouldn’t drink. It doesn’t have to be expensive, but it shouldn’t be labeled cooking wine.
Pinot noir other Burgundy wines work best here, as do merlot or cabernet. A Bordeaux might overpower the stew.
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Best Beef Stew Recipe
- 2 pounds beef chuck cut into 2 inch chunks
- 2 tablespoons olive oil or vegetable oil
- 1½ teaspoons sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons all purpose flour
- 1 medium onion chopped, yellow or white
- 3 garlic cloves roughly chopped
- 2 cups red wine pinot noir
- 1 cup low sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 pound baby potatoes sliced in half
- 5 large carrots peeled, cut into large chunks
- 3 medium celery stalks cut into large pieces, with leaf for extra flavor, if desired
- 1 teaspoon garlic powder
- 1 tablespoon herbes de Provence seasoning
- 1 cup frozen peas
- parsley optional
- Pat the meat dry with a paper towel, and season with salt and pepper
- Coat the meat all over with flour, heat a Dutch oven to medium heat, and add olive oil
- Brown the meat in batches, remove to clean plate, and cover to keep warm
- Preheat oven to 300°
- Add the onion and garlic, and cook until just soft and fragrant, stirring frequently
- Pour in wine, use a wooden spoon to gently scrape up brown bits from bottom of pot
- Stir in the beef broth, tomato paste and Worcestershire sauce
- Add the meat back to the Dutch oven, then add the potatoes, carrots, celery, garlic powder and herbes de Provence
- Cover with lid, place in oven, and cook for 2 ½ to 3 hours. Add frozen peas or thawed peas about 15 minutes before removing from oven. Meat and vegetables should be fork tender
- Sprinkle with chopped parsley, if desired before serving
More Recipes with Chuck Roast
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