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Burgundy Beef Stew















Trans-fat Free, High Fiber


3 ½ pounds beef chuck
or shoulder roast
4 tablespoons olive oil
2 cups red burgundy wine
2 quarts beef stock
rich, prefer veal stock if possible
4 large celery stalks
cut into 1/2 inch pieces
1 pound carrots
peeled and cut into 1/2 inch pieces
1 medium rutabaga (swede)
peeled and cut into 1/2 inch cubes
1 ½ pounds red skinned potatoes
cut into 3/4 inch pieces, do not peel
1 pound onions
peeled and cut into 1 inch pieces
8 ounces mushrooms
fresh, chopped
6 ounces tomato paste
2 teaspoons black pepper
freshly ground
1 teaspoon salt
½ teaspoon thyme
dried, whole
3 each bay leaves
2 large garlic cloves
finely chopped
2 tablespoons browning sauce
¼ cup soy sauce, tamari
1 x roux
dark brown


Trim and cut the beef into 1 inch cubes, removing as much of the heavy fat as practical.

Heat the oil in a large skillet.

Gradually add the beef to the hot oil.

Over high heat, brown the beef until each piece is a rich, dark brown color.

Spoon the tomato paste over the browned beef pieces, stirring to incorporate.

Continue cooking until the tomato paste starts to caramelize.

Deglaze the pan with the burgundy wine.

In a large stock pot, 8 quarts, combine the beef, vegetables, browning sauce and seasonings.

Bring to a boil, reduce heat and simmer, covered for two hours.

Thicken stew with the roux to the desired consistency.

Adjust salt and pepper to taste.

Note: If beef stock is not available, substitute; a) canned beef broth plus 8 beef bouillon cubes or b) 2 quarts water, plus 24 beef bouillon cubes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 882g (31.1 oz)
Amount per Serving
Calories 176158% of calories from fat
 % Daily Value *
Total Fat 114g 175%
Saturated Fat 42g 209%
Trans Fat 0g
Cholesterol 413mg 138%
Sodium 2138mg 89%
Total Carbohydrate 21g 21%
Dietary Fiber 13g 53%
Sugars g
Protein 239g
Vitamin A 396% Vitamin C 58%
Calcium 23% Iron 143%
* based on a 2,000 calorie diet How is this calculated?


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