Roasted Grass Fed Beef Burgundy wraps together the rustic charm of slow cooking with the elegant depth of red wine and tender beef. Each forkful delivers melt-in-your-mouth stew cubes bathed in a velvety, aromatic sauce layered with rich flavors.
Ingredients Breakdown
Selecting quality beef sets the foundation for the entire dish. Grass-fed beef stew cubes, known for their robust flavor and leaner texture, absorb the marinade beautifully and become exceptionally tender when slowly roasted.
The role of red wine and beef broth is crucial in building the sauce’s character. Burgundy or Pinot Noir imparts fruity depth, while the broth anchors the richness, creating a silky base that coats each piece of beef luxuriously.
Aromatics and seasonings like onions, garlic, and fresh thyme create an intricate flavor profile. Tomato paste adds a hint of acidity and umami, binding the components into a sauce that feels balanced and deeply satisfying.
Finishing touches like sautéed mushrooms and a sprinkle of fresh parsley brighten the stew. Flour and butter work together to form a roux, giving the sauce body and a comforting richness that ties every element into one cohesive masterpiece.
Step-by-Step Preparation Guide
Marinating the beef in red wine allows the meat to soak up complex flavors while tenderizing naturally. An overnight soak yields the most profound results, but even a few hours dramatically enhances the final dish.
Searing the beef is essential to lock in moisture and build a flavorful crust. Working in small batches ensures even browning, creating the fond at the bottom of the pot that will enrich the sauce.
Crafting the stew involves slowly whisking in the marinade, wine, and broth over a base of sautéed onions, carrots, and garlic. A flour-based roux stabilizes the sauce, ensuring it thickens beautifully as it simmers, cradling the beef and vegetables.
Slow roasting transforms the beef into tender, succulent bites. As the stew bakes gently in the oven, the flavors meld and concentrate, the wine mellows, and the beef achieves its signature fork-tender texture.
Recipe Tips & Frequently Asked Questions
How to properly marinate and dry beef for maximum sear and flavor
After marinating, pat the beef completely dry with paper towels. Moisture inhibits browning, so drying is key to achieving a caramelized crust.
Tips for creating a lump-free, velvety sauce
Whisk the liquid into the roux slowly and steadily over medium heat, ensuring each addition is fully incorporated before adding more.
Adjusting the sauce thickness to your preference during roasting
If the sauce thickens too much during roasting, stir in a splash of beef broth or wine to loosen it without diluting flavor.
How to layer mushrooms and vegetables for even cooking
Stir mushrooms in halfway through cooking to prevent them from overcooking and to maintain their earthy bite and texture.
Can I use a different cut of beef if stew cubes aren’t available?
Yes, chuck roast or beef brisket cut into cubes are excellent alternatives for their marbling and tenderness.
What can I substitute if I don’t have Burgundy or Pinot Noir?
Any dry, medium-bodied red wine like Merlot or Côtes du Rhône works well, just avoid overly tannic wines.
How long can the stew be made ahead, and how should it be stored?
It can be made up to two days ahead. Cool completely, store in an airtight container in the fridge, and reheat gently.
Can leftovers be frozen for future meals?
Absolutely. Freeze in portions for up to three months and thaw overnight in the refrigerator before reheating.
What to Serve With This Recipe
Perfect bases like creamy mashed potatoes, buttery egg noodles, or rustic slices of crusty French bread are ideal for soaking up the luscious sauce and completing the meal.
Fresh side ideas such as a crisp green salad with a lemony vinaigrette or lightly steamed green beans bring a refreshing balance to the stew’s richness.
Wine pairings include a second bottle of Burgundy or a silky Pinot Noir, ensuring that the wine in the glass complements the wine-laced stew on the plate beautifully.
Creative Variations
Adding root vegetables like parsnips, potatoes, or even sweet potatoes transforms the stew into an even heartier, one-pot meal, ideal for colder nights.
Boosting the earthiness with a drizzle of truffle oil or swapping button mushrooms for wild varieties like chanterelles adds an elegant, woodsy depth.
Turning leftovers into a rustic beef pot pie by topping the stew with buttery puff pastry and baking until golden offers a luxurious second life to this classic dish.
Roasted Grass Fed Beef Burgundy is a comforting classic that brings rustic French tradition and rich, bold flavors to the home kitchen. Its depth, warmth, and timeless character make it a dish worth mastering and sharing, one savory, soul-satisfying spoonful at a time.
Ingredients
2 lbs Acabonac Farms Grass-fed beef stew cubes
4 cups Red wine (Burgundy or Pinot Noir)
1 cup Beef broth
2 tbsp Olive oil
2 tbsp Butter
2 Onions, chopped
2 Carrots, chopped
4 Garlic cloves, minced
8 oz Mushrooms, sliced
1/4 cup Tomato paste
1 tbsp Fresh thyme, minced
2 Bay leaves
1/4 cup Flour
Salt and pepper, to taste
1/4 cup Fresh parsley, chopped (for garnish)
Instructions
Place the beef stew cubes into a large mixing bowl and pour in 2 cups of red wine, ensuring the meat is fully submerged. Cover the bowl tightly and refrigerate, allowing the beef to marinate for at least 2 hours or preferably overnight to infuse maximum flavor.
When ready to cook, preheat the oven to 300°F (150°C). Remove the beef from the marinade, reserving the liquid for later use. Pat the beef pieces dry thoroughly with paper towels and season generously with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches to prevent overcrowding, sear the beef until it is well-browned on all sides. Transfer the browned beef to a plate and set aside.
In the same pot, add the butter, followed by the chopped onions and carrots. Sauté the vegetables until they become tender and slightly golden, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the sautéed vegetables and stir continuously, cooking for 2–3 minutes until a golden roux forms. Gradually whisk in the reserved marinade, the remaining 2 cups of red wine, and the beef broth, ensuring the mixture is smooth and lump-free.
Incorporate the tomato paste, minced thyme, and bay leaves, bringing the mixture to a gentle simmer. Return the browned beef cubes to the pot, stirring in the sliced mushrooms to combine.
Cover the Dutch oven and transfer it into the preheated oven. Roast for 2 to 2½ hours, until the beef is fork-tender and the sauce is thickened and rich.
Remove the bay leaves before serving. Taste and adjust seasoning with additional salt and pepper if necessary. Garnish with chopped fresh parsley and serve hot over creamy mashed potatoes, buttered egg noodles, or alongside slices of crusty bread for a hearty, comforting meal.
Roasted Grass Fed Beef Burgundy with Stew Cubes Recipe
Ingredients
- 2 lbs Acabonac Farms Grass-fed beef stew cubes
- 4 cups Red wine Burgundy or Pinot Noir
- 1 cup Beef broth
- 2 tbsp Olive oil
- 2 tbsp Butter
- 2 Onions chopped
- 2 Carrots chopped
- 4 Garlic cloves minced
- 8 oz Mushrooms sliced
- 1/4 cup Tomato paste
- 1 tbsp Fresh thyme minced
- 2 Bay leaves
- 1/4 cup Flour
- Salt and pepper to taste
- 1/4 cup Fresh parsley chopped (for garnish)
Instructions
- Place the beef stew cubes into a large mixing bowl and pour in 2 cups of red wine, ensuring the meat is fully submerged. Cover the bowl tightly and refrigerate, allowing the beef to marinate for at least 2 hours or preferably overnight to infuse maximum flavor.
- When ready to cook, preheat the oven to 300°F (150°C). Remove the beef from the marinade, reserving the liquid for later use. Pat the beef pieces dry thoroughly with paper towels and season generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches to prevent overcrowding, sear the beef until it is well-browned on all sides. Transfer the browned beef to a plate and set aside.
- In the same pot, add the butter, followed by the chopped onions and carrots. Sauté the vegetables until they become tender and slightly golden, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the sautéed vegetables and stir continuously, cooking for 2–3 minutes until a golden roux forms. Gradually whisk in the reserved marinade, the remaining 2 cups of red wine, and the beef broth, ensuring the mixture is smooth and lump-free.
- Incorporate the tomato paste, minced thyme, and bay leaves, bringing the mixture to a gentle simmer. Return the browned beef cubes to the pot, stirring in the sliced mushrooms to combine.
- Cover the Dutch oven and transfer it into the preheated oven. Roast for 2 to 2½ hours, until the beef is fork-tender and the sauce is thickened and rich.
- Remove the bay leaves before serving. Taste and adjust seasoning with additional salt and pepper if necessary. Garnish with chopped fresh parsley and serve hot over creamy mashed potatoes, buttered egg noodles, or alongside slices of crusty bread for a hearty, comforting meal.
