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Burgundy Beef Stew Recipe

Burgundy Beef Stew Recipe

Mindy Ilar’s stew brims with home-cooked comfort. The St. Albans, West Virginia cook dresses up the dish with sirloin, turkey bacon and a variety of herbs, making it special enough for company.
TOTAL TIME: Prep: 25 min. Cook: 8 hours YIELD:6 servings


  • 1/2 cup all-purpose flour
  • 1 pound beef top sirloin steak, cut into 1/2-inch pieces
  • 3 turkey bacon strips, diced
  • 8 small red potatoes, halved
  • 2 medium carrots, cut into 1-inch pieces
  • 1 cup sliced fresh mushrooms
  • 3/4 cup frozen pearl onions, thawed
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/2 cup reduced-sodium beef broth
  • 1 cup Burgundy wine or additional reduced-sodium beef broth
  • 6 cups hot cooked egg noodles


  • 1. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet coated with cooking spray, brown beef and bacon in batches on all sides.
  • 2. Place beef and bacon in a 5-qt. slow cooker. Stir in the vegetables, garlic, seasonings, broth and wine.
  • 3. Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf. Thicken cooking juices if desired. Serve with noodles. Yield: 6 servings.

Nutritional Facts

1 cup stew with 1 cup noodles: 388 calories, 7g fat (2g saturated fat), 70mg cholesterol, 434mg sodium, 49g carbohydrate (4g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 starch, 3 lean meat.

Reviews for Burgundy Beef Stew

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lewissl User ID: 1452786 168982
Reviewed Nov. 13, 2009

"It's a keeper. I've made it several times."

mother of 3 User ID: 1726536 170357
Reviewed Oct. 19, 2009

"For some reason, this dish turned out bitter, so my canines are enjoying it over their dry dog food."

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