Skillet Beef Burgundy
Beef, carrots, potatoes, and mushrooms simmer in a rich Burgundy wine sauce for an easy, hearty one-pan dinner.
This skillet beef Burgundy is the ultimate cold-weather comfort food. Lean sirloin cubes sear to a flavorful crust, then braise gently with carrots, red potatoes, and mushrooms in a silky red wine gravy that tastes like it simmered all day.
The best part is how easily it comes together. A single deep skillet or Dutch oven handles the browning, deglazing, and slow simmer, allowing the wine to reduce into a luscious sauce while the vegetables turn buttery tender.
Why You’ll Love It
Rich, savory flavor. Dry red wine and condensed beef broth create a deep, restaurant-style sauce.
One-pan convenience. Everything cooks in a single large skillet—easy cleanup on busy nights.
Comfort classic. Beef, potatoes, carrots, and mushrooms deliver cozy, stick-to-your-ribs satisfaction.
Ingredient Notes
- Beef: Lean boneless sirloin stays tender but develops great flavor when seared.
- Wine: Burgundy is classic, but pinot noir, merlot, or cabernet work well.
- Potatoes: Small red potatoes hold their shape and cook evenly in the skillet.
- Mushrooms: Button or cremini mushrooms add earthiness and soak up the sauce.
- Thickener: A quick flour-and-water slurry gives the gravy a silky finish.
Steps to Make Beef Burgundy Skillet
- Sear the beef in a large skillet until nicely browned.
- Sauté the onions and mushrooms, then deglaze the pan with red wine.
- Add carrots, potatoes, seasonings, and beef broth; return the beef to the pan.
- Cover and simmer until the meat and vegetables are tender.
- Stir in a flour slurry to thicken the rich wine gravy.
Recipe Variations
- Use different wine. Pinot noir, merlot, or cabernet all work nicely in place of Burgundy.
- Try other vegetables. Add pearl onions, parsnips, or frozen peas during the last few minutes of cooking.
- Make it creamier. Stir in a splash of heavy cream at the end for a silky finish.
- Thicken with beurre manié. Instead of a flour-and-water slurry, knead equal parts of soft butter and flour together and whisk in small piecesfor a glossy, velvety texture.
Serving Suggestions
- Serve with crusty French bread or buttery egg noodles to soak up the luscious sauce.
- Pair with a simple green salad dressed in a sharp vinaigrette for a flavor contrast.
- Garnish with chopped fresh parsley for a bright pop of color.
How to Store and Reheat
Refrigerate. Cool completely and store in an airtight container for up to 4 days.
Freeze. Transfer to freezer-safe containers and freeze for up to 3 months; thaw overnight in the refrigerator.
To Reheat. Warm gently on the stovetop over low heat or microwave in short bursts, adding a splash of broth if the sauce thickens too much.
Beef Burgundy Skillet
Beef, carrots, potatoes, and mushrooms simmer in a rich Burgundy wine sauce for an easy, hearty one-pan dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Beef, Stew
- Method: Stovetop
- Cuisine: French
Ingredients
- 1 1/2 pounds lean boneless sirloin steak (cut into 1-inch cubes)
- 1 tablespoon olive oil
- 3 medium carrots (sliced)
- 2 cups quartered mushrooms
- 3/4 cup coarsely chopped onion
- 3/4 cup dry red wine, such as burgundy, pinot noir, or cabernet
- 1 to 1 1/2 pounds small red potatoes, scrubbed or peeled, quartered
- 1 teaspoon dried leaf thyme
- 1/4 teaspoon ground black pepper
- 1 can (10 1/2 ounces) condensed beef broth (undiluted)
- 3 tablespoons all-purpose flour
Instructions
- Brown the meat. Heat 2 tablespoons of olive oil in a large, deep nonstick skillet and place the pan over medium-high heat. When the skillet is hot, add the steak pieces. Cook, stirring, for 4 to 5 minutes or until the meat is no longer pink. Remove the steak to a plate and set aside.
- Sauté the onions and mushrooms. Add the onions and mushrooms to the pan and cook, stirring, until the onions are browned and the mushrooms have released their juices. Add the garlic and cook for 1 additional minute. Deglaze the pan with the red wine and bring to a boil. Lower the heat to medium-low and cook for a few minutes or until the wine has reduced by about 1/3.
- Add the vegetables to the pan. Add the carrots and potatoes. Cook, stirring, for 5 minutes. Return the steak to the skillet and add the thyme, pepper, and the condensed beef broth; stir well. Cover, reduce the heat, and simmer 30 to 45 minutes or until the meat and vegetables are tender.
- Thicken the stew. Place flour in a small bowl or 2-cup measuring cup. Gradually whisk 2 tablespoons of cold water with the flour until smooth. Add the flour mixture to the stew and bring to a simmer. Cook over low heat, stirring constantly, for 5 minutes or until the stew is thickened.
Nutrition
- Serving Size:
- Calories: 365
- Sugar: 4.9 g
- Sodium: 372 mg
- Fat: 11.8 g
- Carbohydrates: 20 g
- Fiber: 3.1 g
- Protein: 41.8 g
