3 hr

This Burgundy Beef Stew is without a doubt one of the best stews you will make. Super rich in flavour, with melt in your mouth meat and loaded with our favourite winter veggies, you will have this recipe high on rotation during these cooler months.

This recipe does call for Beef Short Ribs, however feel free to use any beef stew meat you may have on hand. The vegetables are also versatile, other vegetables such as potato, cauliflower, pumpkin and zucchini are all great additions.


  1. Heat the oil in a large fry pan and then gradually add the beef to the hot oil. Over high heat, brown the beef until each piece is a rich, dark brown colour.
  2. Spoon the tomato paste over the browned beef pieces, stirring to incorporate.
  3. Continue cooking until the tomato paste starts to caramelize.
  4. Deglaze the pan with the burgundy wine, (add the wine to the pan scraping the bottom to pick up all the yummy cooked bits).
  5. In a large 8 litre stock pot, combine the cooked beef along with red wine and all remaining ingredients (except the flour).
  6. Bring to a boil, reduce heat and simmer, covered for two hours.
  7. Mix the flour with enough water to make a runny paste. Add to the stew and stir though. Allow to simmer uncovered for a further 15 – 25 minutes, or until the stew has thickened to your liking.
  8. Adjust salt and pepper to taste and serve either on a bed of mashed potato or with some warm crusty bread.

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