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Jennifer's Burgundy Beef Stew


"This is a great comfort food for those cold winter days, and it's great tasting. This is my own recipe. I like to serve it in big pre-warmed soup bowls with salad and French bread."
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2 h servings 472 cals
Original recipe yields 4 servings

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  1. Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
  2. Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
  3. Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
  4. Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.

Nutrition Facts

Per Serving: 472 calories; 15.1 g fat; 43.3 g carbohydrates; 29.9 g protein; 55 mg cholesterol; 395 mg sodium. Full nutrition

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Read all reviews 38
  1. 48 Ratings

Most helpful positive review

Unbelievable – I forgot to add the garlic AND the onion (busy day today) and Hubs and I agreed it was still “D” good! I’m sure this would have been even better with those additions but quite h...

Most helpful critical review

I was very anxious to try this recipe after reading the other reviews and loved the thought of a nice stew on this cool fall day. Unfortunately, we felt this "stew" lacked flavor and thickness....

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Least positive

Unbelievable – I forgot to add the garlic AND the onion (busy day today) and Hubs and I agreed it was still “D” good! I’m sure this would have been even better with those additions but quite h...

I was a bit hesitant to try this because I don't like the taste of wines in stews...weird, I know-lol! But I gave it a shot anyway, and I'm so glad I did. It was pretty good the first day, it ...

Followed the recipe, with the exceptions of using merlot instead of burgundy and using fresh thyme instead of dried. The meat needed about one and one-half hours to become tender though, so be ...

This was delicious! I sautéed half the onion and two cloves of garlic with the meat. Then, added more garlic and the rest of the onion at the end like the recipe suggests. Otherwise I followed t...

Followed this recipe exactly and it's delicious! I used cabernet and it was great! I also added the mushrooms with the meat (earlier than the rest of the veggies) so they could soak in the wine ...

Tried this today and it was delicious - even if I did have to substitute a Merlot for the Burgundy (only red wine I had on hand). The long simmer just helped the wine flavor make the gravy rich,...

Delicious!! I served it over egg noddles. I don't usually like stews but this was amazing! My super picky husband even had 3 servings! I need to add a little more of both liquids toward the end ...

This was terrific! Such a classic comfort recipe. I let it simmer for quite a while to make sure the onion was soft and let the flavors sink into the mushrooms. The consistency was perfect, and ...

The flavor of this stew is fantastic! Made as is but after browning the meat, I threw everything else in and cooked in the oven at 300 in a cast iron dutch oven for about 2 hours or so. My house...