12 Hearty Jennifers Burgundy Beef Stew Delights

You’re in for a treat with our roundup of 12 Hearty Jennifer’s Burgundy Beef Stew Delights! Perfect for those chilly evenings when only a bowl of rich, comforting stew will do. Whether you’re a seasoned chef or a kitchen newbie, these recipes promise to warm your heart and home. So, grab your apron and let’s dive into these deliciously cozy creations!

Classic Jennifers Burgundy Beef Stew

Warm up your kitchen with this hearty Classic Jennifer’s Burgundy Beef Stew, perfect for those chilly evenings when you crave something comforting and rich in flavor.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups full-bodied Burgundy wine
• 4 cups beef broth, homemade or low-sodium
• 2 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 2 bay leaves
• 1 lb baby carrots, peeled
• 1 lb small potatoes, quartered
• Salt and finely ground black pepper to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the beef cubes with salt and pepper, then brown them in batches to avoid overcrowding, about 5 minutes per batch. Tip: Don’t rush this step; proper browning adds depth of flavor.
3. Remove the beef and set aside. In the same pot, sauté the onion until translucent, about 5 minutes. Add the garlic and cook for 1 more minute.
4. Pour in the Burgundy wine, scraping up any browned bits from the bottom of the pot. Tip: Those bits are flavor gold!
5. Return the beef to the pot. Add the beef broth, tomato paste, thyme, and bay leaves. Bring to a simmer.
6. Cover and reduce heat to low. Let it simmer gently for 1.5 hours, stirring occasionally.
7. Add the carrots and potatoes. Continue simmering, covered, until the vegetables are tender and the beef is fork-tender, about 30 more minutes. Tip: If the stew is too thin, remove the lid for the last 10 minutes to thicken.
8. Season with additional salt and pepper if needed before serving.

Unbelievably tender beef and vegetables soak up the rich, wine-infused broth, making every bite a delight. Serve it with a crusty baguette to mop up every last drop of that delicious sauce.

Slow Cooker Jennifers Burgundy Beef Stew

Venturing into the world of slow-cooked comfort foods, you’ll find this burgundy beef stew is a game-changer for chilly evenings. It’s hearty, flavorful, and practically makes itself while you go about your day.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups full-bodied burgundy wine
• 4 cups beef broth, low-sodium
• 3 large carrots, peeled and sliced into 1-inch pieces
• 1 lb baby potatoes, halved
• 2 tbsp tomato paste
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and sear until browned on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the skillet to ensure a good sear.
2. Transfer the beef to your slow cooker. In the same skillet, sauté the onion and garlic until translucent, about 3 minutes, then add to the slow cooker.
3. Pour the burgundy wine into the skillet to deglaze, scraping up any browned bits. Let it simmer for 2 minutes, then add to the slow cooker.
4. Add the beef broth, carrots, potatoes, tomato paste, black pepper, salt, thyme, and bay leaves to the slow cooker. Stir to combine.
5. Cover and cook on low for 8 hours or high for 4 hours. Tip: For the best flavor, resist the urge to peek too often.
6. Remove the thyme sprigs and bay leaves before serving. Tip: The stew is ready when the beef is fork-tender and the vegetables are soft.

Every bite of this stew is a cozy embrace, with melt-in-your-mouth beef and vegetables soaked in a rich, wine-infused broth. Serve it over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop.

Jennifers Burgundy Beef Stew with Mushrooms

Tired of the same old stew? Jennifer’s Burgundy Beef Stew with Mushrooms is here to shake up your dinner routine with its deep, wine-infused flavors and tender chunks of beef. It’s the kind of dish that makes you feel fancy without any of the fuss.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 cups Burgundy wine
• 4 cups beef broth, low-sodium
• 1 lb baby bella mushrooms, halved
• 3 carrots, peeled and sliced into 1-inch pieces
• 2 tbsp tomato paste
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in batches, searing each side for 3 minutes until deeply browned. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the beef and set aside. In the same pot, add the onion and garlic, sautéing for 2 minutes until fragrant.
4. Pour in the Burgundy wine, scraping up any browned bits from the bottom of the pot. Tip: Those bits are flavor gold!
5. Return the beef to the pot. Add the beef broth, mushrooms, carrots, tomato paste, black pepper, salt, thyme, and bay leaf. Stir to combine.
6. Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 2 hours, stirring occasionally. Tip: The low and slow cook makes the beef fork-tender.
7. After 2 hours, remove the thyme sprigs and bay leaf. Taste and adjust seasoning if necessary.

Hearty and rich, this stew’s beef is melt-in-your-mouth tender, with mushrooms and carrots adding earthy sweetness. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop of that Burgundy-infused sauce.

Jennifers Burgundy Beef Stew and Dumplings

Brace yourself for a cozy night in with this heartwarming dish that’s sure to become a staple in your kitchen. It’s the perfect blend of tender beef and fluffy dumplings, all simmered in a rich, burgundy-infused broth.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 1 cup burgundy wine, full-bodied and rich
• 4 cups beef broth, homemade or high-quality store-bought
• 2 tbsp extra virgin olive oil, for searing
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced into thick coins
• 2 stalks celery, diced
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1 cup all-purpose flour, for dumplings
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 2 tbsp unsalted butter, melted

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in batches, searing each side until deeply browned, about 3-4 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the beef and set aside. In the same pot, add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
4. Pour in the burgundy wine, scraping up any browned bits from the bottom of the pot. Tip: Those bits are flavor gold!
5. Return the beef to the pot. Add the beef broth, thyme, and bay leaf. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, or until the beef is tender.
6. While the stew simmers, make the dumplings. Whisk together the flour, baking powder, and salt in a bowl. Stir in the milk and melted butter until just combined. Tip: Overmixing makes tough dumplings.
7. Drop tablespoon-sized dollops of the dumpling batter onto the simmering stew. Cover and cook for 15 minutes, or until the dumplings are fluffy and cooked through.

Get ready to dive into a bowl of this stew, where the beef is melt-in-your-mouth tender and the dumplings are light as clouds. Serve it with a crusty loaf of bread to soak up every last drop of that burgundy-kissed broth.

Jennifers Burgundy Beef Stew with Root Vegetables

Just imagine coming home to the comforting aroma of a hearty stew simmering on the stove, filling your kitchen with warmth and anticipation. Jennifer’s Burgundy Beef Stew with Root Vegetables is the kind of dish that turns an ordinary evening into something special, with tender beef and earthy vegetables melding together in a rich, wine-infused broth.

Ingredients

– 2 lbs chuck beef, cut into 1-inch cubes
– 3 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely chopped
– 3 cloves garlic, minced
– 2 cups Burgundy wine
– 4 cups beef stock, low sodium
– 3 large carrots, peeled and cut into 1-inch pieces
– 2 parsnips, peeled and cut into 1-inch pieces
– 2 tbsp tomato paste
– 1 tsp finely ground black pepper
– 1 tsp sea salt
– 2 sprigs fresh thyme
– 2 bay leaves

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 4 minutes per batch. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the beef and set aside. In the same pot, add the onion and garlic, sautéing until softened, about 3 minutes.
4. Pour in the Burgundy wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half, about 5 minutes.
5. Return the beef to the pot along with the beef stock, carrots, parsnips, tomato paste, black pepper, salt, thyme, and bay leaves. Stir to combine.
6. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 2 hours, or until the beef is fork-tender. Tip: Stir occasionally to prevent sticking.
7. After 2 hours, remove the lid and let the stew simmer uncovered for an additional 30 minutes to thicken the broth. Tip: Skim off any excess fat from the surface for a cleaner flavor.
8. Discard the thyme sprigs and bay leaves before serving.
Unbelievable how the beef just melts in your mouth, with the root vegetables adding a sweet, earthy contrast to the deep, wine-kissed broth. Serve it over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop.

Jennifers Burgundy Beef Stew with Red Wine

Oh, you’re going to love this cozy, heartwarming dish that’s perfect for those chilly evenings. It’s a rich, flavorful stew that combines tender beef with the deep, aromatic notes of red wine.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups bold red wine (like Cabernet Sauvignon)
• 4 cups beef broth, low sodium
• 2 tbsp tomato paste
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 bay leaves
• 3 sprigs fresh thyme
• 3 carrots, peeled and sliced into 1-inch pieces
• 2 celery stalks, sliced into 1-inch pieces
• 1 lb baby potatoes, halved

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the beef and set aside. In the same pot, add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 5 minutes to reduce slightly.
5. Stir in the tomato paste, black pepper, and sea salt until well combined.
6. Return the beef to the pot, along with the beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours. Tip: The low and slow cooking makes the beef incredibly tender.
7. Add the carrots, celery, and potatoes, stirring to combine. Cover and simmer for another 45 minutes, or until the vegetables are tender. Tip: Check the stew occasionally to ensure it’s not boiling too vigorously.
8. Remove the bay leaves and thyme sprigs before serving.

Rich in flavor and with a melt-in-your-mouth texture, this stew is a showstopper. Serve it with a crusty baguette to soak up all that delicious sauce, or over a bed of creamy mashed potatoes for an extra comforting meal.

Jennifers Burgundy Beef Stew with Herbs

After a long day, there’s nothing like coming home to a pot of something hearty simmering on the stove. Jennifer’s Burgundy Beef Stew with Herbs is that kind of dish—comforting, flavorful, and perfect for sharing.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups Burgundy wine
• 4 cups beef broth, low sodium
• 2 tbsp tomato paste
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 2 bay leaves
• 1 lb baby carrots, peeled
• 1 lb small red potatoes, quartered
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the beef cubes with salt and pepper, then brown them in batches, about 5 minutes per batch, ensuring not to overcrowd the pot.
3. Remove the beef and set aside. In the same pot, sauté the onion until translucent, about 5 minutes, then add the garlic and cook for 1 more minute.
4. Pour in the Burgundy wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half, about 10 minutes.
5. Stir in the tomato paste, thyme, rosemary, and bay leaves, then return the beef to the pot along with the beef broth.
6. Bring to a simmer, then cover and cook on low heat for 1.5 hours, stirring occasionally.
7. Add the carrots and potatoes, cover again, and cook for another 45 minutes, or until the vegetables are tender.
8. Remove the bay leaves, adjust seasoning with salt and pepper if needed, and serve hot.

Fall in love with the tender chunks of beef and the way the vegetables soak up the rich, herb-infused broth. Serve it with a crusty baguette to mop up every last drop of that delicious sauce.

Jennifers Burgundy Beef Stew with Bacon

You’re in for a treat with this cozy, flavor-packed stew that’s perfect for chilly evenings. Jennifer’s Burgundy Beef Stew with Bacon combines tender beef, smoky bacon, and rich red wine for a dish that’s as comforting as it is delicious.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 6 slices thick-cut bacon, chopped
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 cups Burgundy wine
• 4 cups beef broth, low-sodium
• 3 carrots, peeled and sliced into 1-inch pieces
• 3 stalks celery, sliced into 1-inch pieces
• 2 tbsp tomato paste
• 1 tbsp fresh thyme leaves
• 2 bay leaves
• 1 tbsp all-purpose flour
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, to season

Instructions

1. In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. Season the beef cubes with salt and pepper. In the same pot, brown the beef in batches over medium-high heat, about 3 minutes per side. Remove and set aside.
3. Lower the heat to medium. Add the diced onion and minced garlic to the pot, sautéing until soft, about 5 minutes.
4. Stir in the tomato paste and flour, cooking for 1 minute to remove the raw flour taste.
5. Pour in the Burgundy wine, scraping the bottom of the pot to deglaze. Let it simmer for 2 minutes.
6. Return the beef and bacon to the pot. Add the beef broth, carrots, celery, thyme, and bay leaves. Bring to a boil, then reduce to a simmer.
7. Cover and simmer on low heat for 2 hours, or until the beef is fork-tender.
8. Remove the bay leaves. Stir in the butter until melted for a silky finish.
9. Season with additional salt and pepper if needed.

Now, the stew should be rich and hearty, with the beef meltingly tender. Serve it over creamy mashed potatoes or with crusty bread to soak up all that delicious sauce.

Jennifers Burgundy Beef Stew with Pearl Onions

Mmm, there’s nothing quite like coming home to the comforting aroma of a hearty beef stew simmering on the stove. This version, with its deep burgundy hue and sweet pearl onions, is a cozy classic that’s sure to warm you up from the inside out.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 cup dry red wine, preferably Burgundy
• 2 cups beef broth, low-sodium and rich in flavor
• 1 cup pearl onions, peeled and left whole
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the beef cubes with salt and pepper, then brown them in batches to avoid overcrowding, about 3-4 minutes per side. Tip: Don’t rush this step—proper browning adds depth of flavor.
3. Remove the beef and set aside. In the same pot, sauté the pearl onions until lightly browned, about 5 minutes.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Sprinkle the flour over the onions and garlic, stirring to coat and cook for 2 minutes to remove the raw flour taste.
6. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Tip: Those bits are flavor gold!
7. Return the beef to the pot, add the beef broth, thyme, and bay leaf. Bring to a simmer.
8. Cover and reduce heat to low. Simmer gently for 2 hours, or until the beef is fork-tender. Tip: Check occasionally to ensure the stew isn’t boiling—gentle simmering keeps the meat tender.
9. Remove the thyme sprigs and bay leaf before serving.

The beef should be melt-in-your-mouth tender, with the pearl onions adding a sweet contrast to the rich, wine-infused broth. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop.

Jennifers Burgundy Beef Stew with Carrots and Potatoes

You know those chilly evenings when all you crave is something hearty and comforting? Jennifer’s Burgundy Beef Stew with Carrots and Potatoes is your go-to, blending rich flavors and tender textures in every bite.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 1 large yellow onion, diced
• 3 cups Burgundy wine
• 4 cups beef broth, low sodium
• 1 lb baby carrots, peeled
• 1.5 lbs Yukon Gold potatoes, cubed
• 2 tbsp tomato paste
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add beef cubes in batches, searing each side for 3 minutes until deeply browned. Tip: Avoid overcrowding to ensure a good sear.
3. Remove beef and set aside. In the same pot, sauté garlic and onion for 2 minutes until fragrant.
4. Pour in Burgundy wine, scraping the bottom to deglaze the pot. Simmer for 5 minutes to reduce slightly.
5. Return beef to the pot. Add beef broth, tomato paste, black pepper, salt, thyme, and bay leaves. Stir to combine.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours. Tip: Check occasionally to ensure it’s at a gentle simmer.
7. Add carrots and potatoes. Cover and simmer for another 45 minutes until vegetables are tender. Tip: The beef should be fork-tender.
8. Remove thyme sprigs and bay leaves before serving.

Comforting doesn’t even begin to describe this stew. The beef melts in your mouth, while the carrots and potatoes soak up all that Burgundy goodness. Serve it with a crusty baguette to dunk into the rich, flavorful broth.

Jennifers Burgundy Beef Stew with a Twist

Oh, you’re going to love this twist on a classic beef stew. It’s hearty, flavorful, and just the thing to warm you up on a chilly evening. Jennifer’s Burgundy Beef Stew with a Twist combines tender beef, rich red wine, and a surprise ingredient that’ll have everyone asking for seconds.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 1 cup Burgundy wine, full-bodied and robust
• 2 cups beef broth, rich and savory
• 3 carrots, peeled and sliced into thick coins
• 2 large Yukon Gold potatoes, diced into chunks
• 1 large onion, roughly chopped
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 tbsp extra virgin olive oil, rich and fruity
• 1 tsp fresh thyme leaves, aromatic and slightly minty
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the beef cubes with salt and pepper, then brown them in batches, ensuring each piece gets a good sear. Tip: Don’t overcrowd the pot to get that perfect caramelization.
3. Remove the beef and set aside. In the same pot, sauté the onions and garlic until translucent, about 3 minutes.
4. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook off the raw flour taste.
5. Pour in the Burgundy wine, scraping up any browned bits from the bottom of the pot. Tip: Those bits are flavor gold!
6. Add the beef back to the pot along with the beef broth, carrots, potatoes, thyme, and bay leaf. Bring to a simmer.
7. Cover and reduce heat to low. Let it cook gently for 2 hours, or until the beef is fork-tender. Tip: Stir occasionally to prevent sticking.
8. Season with additional salt and pepper if needed before serving.

You’ll notice the beef is melt-in-your-mouth tender, and the wine gives the stew a deep, complex flavor. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up all that delicious sauce.

Jennifers Burgundy Beef Stew for Special Occasions

You know those dishes that just feel like a warm hug on a chilly evening? Jennifer’s Burgundy Beef Stew is exactly that—a luxurious, slow-cooked masterpiece perfect for those special occasions when only something extraordinary will do.

Ingredients

• 2 lbs chuck beef, cut into 2-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups full-bodied Burgundy wine
• 4 cups beef stock, homemade if possible
• 3 large carrots, peeled and sliced into 1-inch pieces
• 1 lb baby potatoes, halved
• 2 tbsp tomato paste
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the beef cubes with salt and pepper, then brown them in batches to avoid overcrowding, about 4 minutes per side. Tip: Don’t rush this step—proper browning equals deeper flavor.
3. Remove the beef and set aside. In the same pot, sauté the onion until translucent, about 5 minutes, then add the garlic for another minute until fragrant.
4. Pour in the Burgundy wine, scraping up any browned bits from the bottom of the pot—this is flavor gold!
5. Return the beef to the pot, add the beef stock, tomato paste, thyme, and bay leaf. Bring to a simmer, then cover and reduce heat to low. Let it cook gently for 2 hours. Tip: A slow simmer is key to tender beef.
6. Add the carrots and potatoes, simmering uncovered for another 30 minutes until the vegetables are tender and the sauce has thickened slightly. Tip: If the stew seems too thin, let it simmer a bit longer to reduce.
7. Discard the thyme sprigs and bay leaf before serving.

Kick back and enjoy the rich, velvety texture of this stew, with the beef so tender it practically melts in your mouth. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop of that Burgundy-infused sauce.

Conclusion

Featuring a collection of 12 comforting Burgundy beef stew recipes, this roundup is a treasure trove for home cooks seeking warmth and flavor. Each ‘Jennifer’ brings her unique twist to this classic dish, promising delicious results. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!