Beef Burgundy Zucchini Stew Recipe

Friday, January 6, 2012

One of my favorite wines to use to marinate is Burgundy. I used a lean cut of meat London broil, cut it up, then add spices and wine to marinate overnight. This recipe is easy, feeds alot of people and they will be asking for this again. The vegetables take on the flavors and the sauce is just perfect for sopping up with a hunk of Italian bread...  I always think of Julia Childs when cooking with burgundy wine... what an inspiration and amazing cook, oh yes, I sip it while cooking too ( after all isn't that the best part?)

I envy the butter she ate and stayed so healthy, amazing woman!

2 pounds of London Broil beef cut into cubes or stew meat of choice
1 cup Burgundy wine
3 tablespoon olive oil
1/4 cup lemon juice
Salt, pepper, oregano, parsley

In a large plastic covered bowl, add the wine to the bowl then cubes of beef add a few shakes of salt, oil, pepper, lemon juice and shake all spices over the meat to coat. Refrigerate overnight.

Next day prepare your vegetables:
3 zucchini washed and cut into chunks
3 peeled white potatoes cut into slices of cubes
1/2 cup carrots
2 cups fresh, canned or frozen green cut beans or peas
1 cup mushrooms (optional)
1 - 28 ounce can or whole Tomatoes put through the food processor until slightly chunky
1 small can tomato paste
1/2 cup water
4 cloves minced garlic
1/2 teaspoon each basil, garlic powder, parsley
salt and pepper to taste
pinch of cayenne pepper

When ready to start cooking drain meat into another bowl reserving the juices.
In a large dutch oven saucepan add two teaspoons of olive oil, place beef in the pan and brown ( have a cover handy if it's starts to spatter from the wine). Add garlic being careful not to brown it, as it will get bitter. Saute for a few minutes. Add the tomatoes,  paste, water, reserved wine and the spices. Simmer 1/2 hour, then add all the vegetables you plan on using. Simmer on low for 2 1/2 hours or until sauce is thick. If it gets too thick add more water or wine.  Serve with thick hard crust Italian bread.


  1. Great idea to marinate that - must be so ridiculously flavorful.

  2. How hearty, nourishing and comforting. Love all the vegetables - it heightens and brightens the warm stew.

  3. Dear Claudia, I bet this is delicious with a nice crusty loaf of Italian bread. Wonderful for these chilly days. Blessings, Catherine xo

  4. oh yeah... mopping up that juice is what makes coming to the table all worth while... and I would so enjoy sitting at yours and sharing this... this is a great stew...

  5. Awesome cut of meat to use in a stew, hard to resist all those tender chunks. You do have a knack for the most delicious savory soups and stews-this is definitely one to add to the list. Great post.

  6. Brilliant! Great flavors! I use a lot of London Broils when grilling but I will try this out!

  7. This looks delicious! While I love a good beef stew, they often are heavy with all the starch and red meat, so i love the use of zucchini instead of potatoes :)

  8. Oh wow, this looks too good! I LOVE beef stew, it's so tender, warm, and delicious I can never resist it! This looks so amazing, I love that picture :) The meat looks wonderful and it's so simple and easy I love it!

  9. This sounds good. I am surprised that the zucchini holds together for the long cooking times. I bet it is good as the zucchini would absorb all of the beef flavor.

  10. I love beef stew, Claudia, and this looks like a wonderful option! Happy weekend!

  11. I don't cook with burgundy often enough. Beautiful and hearty stew :)

  12. This stew looks wonderful, Claudia, The burgundy wine adds such great flavor to the meat!

  13. Julia Child was my first culinary inspiration when I was 12 years old. And I finally got to meet and talk with her in the late 1980's, and even got to work with her some time later on a local Macy's cooking tour she did in the early 1990's.

    Bon appetite!


  14. Looks fantastic! Thanks for sharing the recipe!


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