Beef Merlot (Beef Burgundy) Stew

Ingredients

• 2.75 lb Beef Chuck Roast (trimmed of excess fat, cut into 1½‑inch cubes)
• 2 tsp Salt (plus extra for seasoning)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Vegetable Oil (high smoke‑point oil for searing)
• 1 tbsp Unsalted Butter (softened)
• 1 Large Onion (peeled and roughly chopped)
• 2 tbsp All-Purpose Flour (for roux)
• 375 ml Merlot Red Wine (half a standard 750 ml bottle, dry, no cooking wine)
• 2 Carrots (peeled and cut into 1‑inch pieces)
• 2 Celery Stalks (cut into 1‑inch pieces)
• 2 cup Beef Broth (low‑sodium, high‑quality)
• 1 Bay Leaf
• 2 sprig Fresh Thyme (tied together for easy removal)
• 3 Yukon Gold Potatoes (peeled, cubed for mashed potatoes (optional))
• 2 clove Garlic (minced, for mashed potatoes)
• ½ cup Milk (warmed, for mashed potatoes)
• 3 tbsp Unsalted Butter (for mash) (softened)

Instructions

1. Trim and Cube Beef

   Trim excess fat from the chuck roast and cut the meat into 1½‑inch cubes. Set aside on a plate.

   Time: PT10M

2. Season Beef

   Generously season the beef cubes with 2 tsp salt and 1 tsp freshly ground black pepper.

   Time: PT2M

3. Sear Beef

   Heat the Dutch oven over high heat, add 2 tbsp vegetable oil, and when shimmering, add the beef in batches. Sear until browned on all sides, about 3‑4 minutes per batch. Transfer browned meat to a bowl.

   Time: PT10M

   Temperature: high heat

4. Sweat Onion

   Reduce heat to medium, add 1 tbsp butter to the same pot, then add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion softens and becomes translucent, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium heat

5. Make Roux

   Stir in 2 tbsp all‑purpose flour and cook, stirring constantly, for 2‑3 minutes. The mixture should turn a light golden color but must not burn.

   Time: PT3M

   Temperature: medium heat

6. Deglaze with Merlot

   Pour in 375 ml (½ bottle) Merlot, stirring to dissolve the roux. Bring to a boil, then reduce the wine by half, about 10 minutes.

   Time: PT10M

   Temperature: medium‑high heat

7. Add Vegetables and Beef

   Add the carrot pieces, celery pieces, the seared beef with any accumulated juices, 1 bay leaf, the tied thyme sprigs, and 2 cups beef broth. Sprinkle a pinch of salt. Stir to combine.

   Time: PT5M

8. Simmer Covered

   Bring the mixture to a gentle simmer, then cover the Dutch oven and place on the lowest heat setting. Cook for 1 hour 30 minutes, checking occasionally that the liquid is just barely bubbling.

   Time: PT1H30M

   Temperature: low simmer

9. Finish Uncovered

   Remove the lid and continue to simmer uncovered for an additional 30 minutes, allowing the sauce to thicken and the meat to become fork‑tender.

   Time: PT30M

   Temperature: low simmer

10. Finish and Serve

    Discard the thyme bundle and bay leaf. Spoon the stew over creamy garlic mashed Yukon Gold potatoes (optional) and serve hot.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g