Beef Burgundy


  • 4 slices bacon, chopped
  • 1 tablespoon butter
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 2 pounds stew beef, cut into cubes
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 2 large onions, chopped
  • 4 whole carrots, peeled and chopped
  • 3 russet potatoes, peeled and chopped
  • 8 ounces mushrooms, sliced
  • 3 tablespoons flour
  • 2 cups beef broth
  • 1 cup Burgundy red wine or other red wine of choice


  1. Preheat the oven to 350 degrees F.
  2. In a large oven-safe pot or Dutch oven, sauté the bacon in the butter over medium heat until crisp and browned, about 3-5 minutes.
  3. Remove the bacon with a slotted spoon and set aside.
  4. Season the beef with the salt and pepper.
  5. Sear the beef in the butter and bacon fat until browned on all sides, about 5 minutes. Depending on the size of your pot, you may need to work in batches so that the beef can brown without overcrowding.
  6. Add the bacon back to the pot with the beef, along with the tomato paste, garlic, thyme, bay leaf, paprika, onions, carrots, potatoes, mushrooms, flour, beef broth, and red wine. Stir really well to completely combine.
  7. Cover and bake until the beef is fall-apart tender, about 1 1/2 hours.
  8. Remove the bay leaf and season with additional salt and pepper.
  9. Serve.

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