Burgundy Beef and Vegetable Stew


Soup, Chili & Stew
Burgundy Beef and Vegetable Stew

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    Beef Burgundy is a classic French staple. But you don't have to travel to France in order to get a taste. Our easy recipe combines eye of round beef and Cask and Barrel red wine to create a tender steak stew complete with veggies. 

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    Servings and Ingredients

    Serves 6
    1 tbsp. Hy-Vee vegetable oil
    1 ½ lbs. beef eye round, trimmed and and cut into 1-inch pieces
    1 tsp. Hy-Vee dried thyme leaves
    ½ tsp. Hy-Vee salt
    ½ tsp. Hy-Vee ground black pepper
    1 (14.5-oz.) can Hy-Vee beef broth
    ½ c. Cask and Barrel Cabernet Sauvignon wine
    3 clove(s) garlic, crushed
    1 ½ c. baby carrots
    1 c. frozen whole pearl onions
    2 tbsp. Hy-Vee cornstarch
    2 tbsp. water
    1 (8-oz.) pkg. frozen sugar snap peas

    Things To Grab

    • Dutch oven
    • Small bowl
    • Whisk


    1. In a Dutch oven, heat oil over medium-high heat until hot. Add beef, half at a time, and brown evenly, stirring occasionally; drain drippings. Remove browned beef from Dutch oven. Repeat with remaining beef. Return beef to Dutch oven; season with thyme, salt, and pepper.

    2. Stir in broth, wine, and garlic. Bring to a boil. Reduce heat to low. Cover and simmer for 1-1/2 hours. Add carrots and onions. Cover and continue cooking 30 to 40 minutes or until beef and vegetables are tender.

    3. Bring beef stew to a boil over medium-high heat. In a small bowl, stir together cornstarch in water. Add to beef stew. Cook and stir 1 minute or until thickened. Stir in sugar snap peas. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.

    Nutrition facts


    Amounts Per Serving

    Daily Values

    Vitamin A 80%
    Vitamin C 10%
    Iron 15%
    Calcium 4%

    Recipe Source:

    Iowa Beef Industry Council.