Burgundy Beef Stew

    1 hour 15 minutes

    This slow cooked stew is a tantalising amalgam of rich and warming flavours that is perfect for a midwinter dinner party.

    9 people made this

    Serves: 4 

    • 375g well trimmed stewing beef, cut into bite-sized cubes
    • 3 slices low fat bacon, coarsely diced
    • 250g baby onions
    • 3 carrots, thinly sliced
    • 4 garlic cloves, slivered
    • 1 tablespoon sugar
    • 375g mushrooms, quartered
    • 2 tablespoons plain flour
    • 1/2 cup (125ml) dry red wine or chicken stock
    • 3/4 cup (175ml) water
    • 3/4 teaspoon thyme
    • 1/2 teaspoon freshly ground black pepper

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat the oven to 180 degrees C.
    2. Spray a non-stick flameproof casserole dish with cooking spray. Add the beef and cook over a medium heat for about 5 minutes or until browned. Using a slotted spoon, transfer the beef to a plate and set aside.
    3. Add the bacon, onions, carrots and garlic to the dish. Sprinkle with sugar and cook for 7 minutes or until the onions are golden brown. Add the mushrooms and cook for about 4 minutes or until tender.
    4. Return the beef (and any accumulated juices) to the dish. Sprinkle with flour and cook, stirring, until the flour has been absorbed; about 3 minutes.
    5. Add the wine or stock to the dish and bring to the boil. Add the water, thyme and pepper to the dish then return to the boil. Cover and transfer to oven then bake for about 1 hour or until the meat is tender.

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    Reviews in English (3)


    I made this in the slow cooker - for the sake of time and simplicity, I literally just put all the ingredients in the cooker pot, gave it a stir and left it on low for 7 hours. I omitted a 1/4 cup of the water, increased the meat to 500g, and used regular diced onion - and used the flour at the end to thicken. Really nice mellow flavour and the whole family enjoyed it!  -  23 Feb 2012


    I used beef stock instead of chicken stock, along with the wine. Also, I made a slurry of 1 - 2 tbsp of cornflour and 1 - 2 tbsp of cold water and used that to thicken the sauce. (The water for the slurry must be cold, because it will prevent the cornflour from forming lumps). BTW, if you use chicken stock instead of wine, why would you call it "Burgundy Beef?" Without the wine, it's just another Beef Stew.  -  10 Dec 2017


    This is now a family favourite.. The kids loved it served over mash potato or polenta..  -  14 Sep 2009