Classic Beef Burgundy Stew

Lunch and Dinner Entrees

Classic Beef Burgundy Stew


Servings: 8

2 pounds beef stew meat, trimmed and cubed
1 medium white or yellow onion, diced
2 tablespoons olive oil
¼ cup butter
3 teaspoons coarse black pepper
Pinch of salt
4 tablespoons fresh, chopped garlic, divided
1½ quarts beef broth
1 quart Burgundy wine
2 bay leaves
1½ tablespoons Knorrs beef base, divided
3 carrots, peeled and julienne sliced
1 small bunch celery, julienne sliced
3-4 medium white or red potatoes, quartered
2 cups mushrooms, sliced
2 tablespoons dried parsley
2 tablespoons dried basil
2 tablespoons cornstarch
½ cup water


In a medium skillet over high heat, sauté stew meat and onions in the butter and olive oil until meat is nicely browned. Add salt, pepper and 1 tablespoon of the garlic to the meat mixture. In a large stew pot, combine beef broth, wine and bay leaves and cook over medium heat until it reaches a boil. Lower heat to simmer and add meat mixture, remaining garlic and 1 tablespoon of beef base. Stir thoroughly, cover and cook for 1 hour, or until meat is tender. Add carrots, celery and potatoes and cook for another 35-40 minutes. In the last 20 minutes of cooking, add dried herbs and mushrooms. Adjust seasonings to taste and add the remaining beef base, if needed. Dissolve the cornstarch in water and add slowly to the stew to thicken. Stir for approximately 5 minutes. Serve hot with rustic bread and salad of butter lettuce, shallots, Stilton cheese and simple vinaigrette. Leftover stew is great over wide egg noodles.