Campbell's Beef Burgundy Recipe: Deep-Red Wine Simmered to Rich Perfection

Transforming simple ingredients into a rich, velvety beef stew is what makes Campbell’s Beef Burgundy a weeknight hero. This recipe delivers deep, wine-infused flavor with minimal effort—perfect for when you crave restaurant-quality comfort food at home.

The secret lies in searing the beef properly and letting it simmer slowly, allowing the Campbell’s sauce and red wine to meld into a luscious, thickened broth.

What sets this dish apart is its foolproof technique: no fancy ingredients, just beef stew meat, aromatic vegetables, and a few pantry staples. The process is straightforward—sauté the meat, deglaze the pan, and let everything simmer until tender.

The result? A hearty stew with tender beef, caramelized onions, and a sauce so rich it coats every bite. This is the kind of meal that tastes even better the next day, making it ideal for meal prep.

Serve it with mashed potatoes to soak up the sauce or alongside crusty bread for dipping. The deep red color and robust flavor make it a standout for dinner parties or cozy family nights.

Whether you're feeding a crowd or just craving a satisfying bowl, this recipe delivers perfection every time. Let’s get cooking!

Pro tip: Deglaze the pan after searing the meat to capture all those flavorful browned bits—it makes a world of difference. Adjust the thickness by adding a splash of broth if needed, and don’t forget fresh herbs at the end for brightness. This is comfort food at its finest, simplified.

Ingredients for campbell's beef burgundy

Pantry staples and a few fresh ingredients transform into this restaurant-worthy beef stew.

The beef is the foundation—chuck roast delivers the best texture, but stew meat works too. Look for well-marbled cuts at Costco or Whole Foods for optimal flavor. If using pre-cubed beef stew meat, check the packaging for even-sized pieces. The onions and carrots should be firm and free of soft spots. For the wine, any dry red will work—Cabernet Sauvignon or Merlot are classic choices, but whatever you have open is fine. Fresh thyme adds brightness, but if you're short on time, dried thyme at one-third the amount works in a pinch.

No red wine? Substitute beef broth with 1 tbsp balsamic vinegar for depth. Prefer less richness? Use half the tomato paste and add an extra cup of broth. The Campbell's sauce is non-negotiable for that signature depth, but if you're avoiding canned ingredients, a homemade red wine reduction with a pinch of sugar works beautifully. For the flour, all-purpose is fine, but Wondra instantized flour thickens faster if you're in a hurry. The bay leaves should be whole and fragrant—discard them before serving as they can be tough to chew.

This stew tastes even better the next day—3-4 days in the fridge or 3 months frozen. Portion into airtight containers for easy reheating. For extra richness, stir in a splash of heavy cream before serving. The sauce thickens as it cools, so add a splash of broth if it's too thick when reheated. Store the fresh thyme in a damp paper towel in the fridge for up to 5 days to maintain freshness.

Step-by-step instructions for Campbell's beef Burgundy

Here's how to craft a rich, velvety beef Burgundy with deep wine flavor and tender beef.

Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add the 1.5 pounds beef stew meat in batches, working in two additions so you don't overcrowd the pan. Sear for 2-3 minutes per side until the beef develops a deep brown crust—this is where all the rich flavor begins. Don't rush this step; you want those Maillard reactions happening properly.

As you sear, remove the beef to a plate and set aside. You'll notice the pan will have some browned bits clinging to it—this is called fond, and it's pure flavor. We'll scrape it up later when we deglaze the pan. If the pan gets too crowded with beef, reduce heat slightly to prevent steaming instead of searing.

In the same Dutch oven, add the 2 whole yellow onions and 4 whole carrots that have been cut into chunks. Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. You'll see them release moisture and then gradually caramelize—that's when you know they're ready for the next step.

After 8 minutes, add the 4 cloves minced garlic and cook for another 30 seconds until fragrant. The garlic should smell pungent and slightly sweet—this is your signal it's ready. Be careful not to let it burn, as it can quickly turn bitter. At this point, stir in the 1 tablespoon fresh thyme leaves and 2 whole bay leaves, letting them mingle with the vegetables for about 1 minute to release their essential oils.

Pour in the 1 cup red wine and scrape up all those browned bits from the bottom of the pan using a wooden spoon. This deglazing step is crucial—it incorporates all that concentrated beef flavor into your sauce. Let the mixture simmer for 5-6 minutes until the wine reduces by about half and the liquid becomes syrupy. You'll notice the alcohol smell dissipates, and the wine takes on a deeper, more complex aroma.

While the wine reduces, sprinkle the 1 tablespoon all-purpose flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes until the flour absorbs the liquid and creates a light roux. This will help thicken your sauce later. If the mixture seems too dry, add 2 tablespoons of the beef broth to loosen it slightly.

Return the seared beef to the Dutch oven along with any accumulated juices from the plate. Add the 1 can (10.5 oz) Campbell's beef stew sauce, 2 cups beef broth, 2 tablespoons tomato paste, and 1 tablespoon Worcestershire sauce. Stir everything together, then bring to a gentle simmer. Once simmering, cover the pot and reduce heat to low.

Let the stew simmer for 1 hour 15 minutes, stirring occasionally. The beef should become fork-tender, falling apart easily when pierced with a fork. If the liquid reduces too much before the beef is tender, add a little more beef broth as needed. The sauce should coat the back of a spoon by the end of cooking—this indicates proper thickening from the flour and tomato paste.

Remove the 2 whole bay leaves and adjust the seasoning with the 1 teaspoon salt and 0.5 teaspoon black pepper. Taste the stew and make any final adjustments—this is where you can really customize the flavor to your preference. The beef Burgundy should have a rich, velvety texture with deep wine notes and a perfect balance of sweetness from the carrots and acidity from the tomato paste.

Serve immediately over buttered egg noodles, mashed potatoes, or crusty bread to soak up every last drop of that luxurious sauce. Each bite should deliver tender beef, caramelized vegetables, and a complex wine-infused sauce that makes this classic dish truly perfect. The key to success here was patience—letting the beef cook low and slow while building layers of flavor through proper searing and reduction.

Wine and beer pairings for these flavors

Red Wine Harmony

The deep, velvety sauce in this beef Burgundy pairs beautifully with Cabernet Sauvignon or Merlot—both complement the dish's rich, wine-infused flavors. A 2018 California Cabernet with its dark fruit notes and subtle oak undertones mirrors the stew's depth.

I always reach for a bottle with 12-14% ABV to stand up to the hearty beef without overpowering it. 🍷

Light Beer Balance

A crisp amber ale like Leinenkugel's Summer Shandy (with its citrusy lemon-lime twist) cuts through the richness perfectly. For something bolder, try a Belgian-style Dubbel like Westmalle Dubbel—its caramel and spice notes enhance the stew's caramelized onions.

Avoid heavy stouts or IPAs, which can clash with the dish's delicate wine balance.

Craft Beer Pairings

For craft beer lovers, a German-style Märzen (like Weihenstephaner Original) offers malty sweetness that pairs wonderfully with the beef's savory depth. The 5.5-6% ABV range keeps it from overwhelming the dish. I also enjoy a Portuguese Vinho Verde (white wine-style beer) for a refreshing contrast to the stew's richness.

Non-Alcoholic Options

For those skipping alcohol, a sparkling cranberry ginger ale (like Jones Soda) adds a festive touch with its tart-sweet profile. Alternatively, a chilled hibiscus iced tea (sweetened with honey) provides acidity that cleanses the palate between bites. Both options highlight the stew's deep flavors without competing.

Wine Service Tips

Serve red wine slightly below room temperature—around 60-65°F—to enhance its fruit flavors. Decant younger wines (3 years old) for 30-45 minutes before serving to soften tannins. For beer pairings, serve amber ales at 45-50°F and craft beers at 50-55°F to preserve their delicate aromas.

Frequently asked questions