Skip to main content
Main

Burgundy Beef and Vegetable Stew

A hearty stew of beef, carrots, onions, and sugar snap peas simmered in beef broth and burgundy wine.

From the Recipes Wiki (Fandom) · 12 ingredients
Jump to recipe ↓

Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Burgundy Beef and Vegetable Stew

Time1½ hours

Ingredients

Directions

Prepare the beef

  1. Trim fat from the beef and cut into ½-inch pieces.

  2. In a Dutch oven, heat oil over medium‑high heat until hot.

  3. Add beef (half at a time) and brown evenly, stirring occasionally.

  4. Pour off drippings. Season with thyme, salt and pepper.

Simmer the stew

  1. Stir in broth, wine and garlic. Bring to a boil; reduce heat to low.

  2. Cover tightly and simmer for 1½ hours.

  3. Add carrots and onions. Cover and continue cooking for 35 to 40 minutes or until beef and vegetables are tender.

Thicken and finish

  1. Bring beef stew to a boil over medium‑high heat.

  2. Add cornstarch mixture; cook and stir 1 minute.

  3. Stir in sugar snap peas. Reduce heat to medium and cook for 3 or 4 minutes, or until peas are heated through.

Nutrition, whole recipe (rough)

1012Calories
42 gProtein
30 gFat
134 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Olive Oil1 tbsp (14g)119
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Wine2 tbsp cooking wine (30ml)25
Carrot1 medium (61g)25
Black Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Thyme + carrottop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Thyme + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef eye round
Becomes tender through long simmering, giving the stew its main body and bite.
Burgundy wine
Adds acidity and depth of flavor to the braising liquid.
Cornstarch
Thickens the cooking liquid into a glossy sauce when heated.
Beef broth
Forms the moist cooking liquid that tenderizes the beef and vegetables.
Baby carrots
Add sweetness and firm texture that holds up during simmering.

The step that matters

Add the cornstarch mixture after bringing the stew to a boil. Cornstarch thickens only when heated to a boil, and it needs to be stirred so it disperses evenly without lumps. Boiling is required for full thickening, so the sauce stays thin if this step is rushed or skipped.

Swap the clove

How well each one fits the dish's main ingredients (beef, thyme, pepper, wine, garlic, carrot, onion):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Rosemaryfits better
  4. Clovethe original

Fit is the average pairing score against beef, thyme, pepper, wine, garlic, carrot, onion. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Green PeasGreen Peas229 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCarrot SoupCarrot Soup134 recipes