There are stews that are delicate, and then there are stews that are meant to fortify. This recipe is the latter. It is a heavy, substantial pot, marrying two types of meat, beef chuck and pork loin, into a single, robust dish.
What sets this stew apart from a traditional beef bourguignon is the inclusion of green chiles and salsa. These ingredients cut through the richness of the Burgundy wine and brown sugar, providing a subtle heat and acidity that brightens the deep, savory flavors. It is a “kitchen sink” style stew, utilizing the best of the pantry to create a meal that warms you from the inside out.
Prep time: 20 minutes Cook time: 1 hour 15 minutes Yields: 11 cups (Approx. 8-10 servings)
The Ingredients
- ¾ lb beef chuck roast, cut into 1-inch cubes
- ¾ lb pork loin (or shoulder roast), cut into 1-inch cubes
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 clove garlic, minced
- 2 tbsp olive oil, divided
- 2 (16 oz) cans whole tomatoes, undrained and chopped
- 2 (4.5 oz) cans chopped green chiles, undrained
- 1 cup Burgundy (or other dry red wine)
- 1 cup salsa (choose your preferred heat level)
- 2 beef bouillon cubes
- 1 tbsp brown sugar
- 3 tbsp lemon juice
- ¼ cup fresh cilantro, chopped (plus sprigs for garnish)
- Hot cooked rice, for serving
Instructions
- Prepare the Meat Mix: In a large bowl, combine the cubed beef, cubed pork, chopped onion, chopped green pepper, and minced garlic. Toss to mix them evenly.
- Brown in Batches:
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
- Add half of the meat and vegetable mixture. Cook, stirring constantly, until the meat is browned on all sides. Remove this batch from the pot and set aside.
- Add the remaining 1 tablespoon of olive oil to the pot and repeat the process with the remaining meat mixture. Return the first batch to the pot.
- Build the Stew: Add the chopped tomatoes (with their juice), green chiles, Burgundy wine, salsa, beef bouillon cubes, brown sugar, lemon juice, and chopped cilantro to the Dutch oven. Stir well to combine.
- Simmer: Bring the liquid to a rolling boil. Once boiling, cover the pot with a heavy lid, reduce the heat to low, and simmer for 1 hour, or until the meat is fork-tender. Stir occasionally to prevent sticking.
- Serve: Ladle the stew over hot cooked rice. Garnish with fresh cilantro sprigs.
Notes from the Kitchen
- The Wine: “Burgundy” generally refers to a Pinot Noir or a dry, medium-bodied red wine. The alcohol cooks off, leaving behind a rich, tannic depth that anchors the dish.
- The Cut: If you want a more melt-in-your-mouth texture, opt for pork shoulder over pork loin, as the extra fat renders down beautifully during the hour-long simmer.
- Consistency: This makes a very hearty, thick stew (11 cups!). If you prefer it soupier, you can add half a cup of beef broth during the simmering stage.
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Burgundy Beef and Pork Stew
A fortifying winter stew that bridges the gap between a classic beef bourguignon and a spicy Southwestern chili. Chunks of beef chuck and pork loin are browned and simmered in a rich broth of Burgundy wine, tomatoes, and salsa, while green chiles add a subtle, warming heat. Served over rice, it is a substantial meal for a cold night.
Ingredients
Instructions
Prepare the Meat Mix:
-
In a large bowl, combine the cubed beef, cubed pork, chopped onion, chopped green pepper, and minced garlic. Toss to mix them evenly.
Brown in Batches:
-
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
-
Add half of the meat and vegetable mixture. Cook, stirring constantly, until the meat is browned on all sides. Remove this batch from the pot and set aside.
-
Add the remaining 1 tablespoon of olive oil to the pot and repeat the process with the remaining meat mixture. Return the first batch to the pot.
Build the Stew:
-
Add the chopped tomatoes (with their juice), green chiles, Burgundy wine, salsa, beef bouillon cubes, brown sugar, lemon juice, and chopped cilantro to the Dutch oven. Stir well to combine.
Simmer:
-
Bring the liquid to a rolling boil. Once boiling, cover the pot with a heavy lid, reduce the heat to low, and simmer for 1 hour, or until the meat is fork-tender. Stir occasionally to prevent sticking.
Serve:
-
Ladle the stew over hot cooked rice. Garnish with fresh cilantro sprigs.
Note
The Wine: "Burgundy" generally refers to a Pinot Noir or a dry, medium-bodied red wine. The alcohol cooks off, leaving behind a rich, tannic depth that anchors the dish.
The Cut: If you want a more melt-in-your-mouth texture, opt for pork shoulder over pork loin, as the extra fat renders down beautifully during the hour-long simmer.
Consistency: This makes a very hearty, thick stew (11 cups!). If you prefer it soupier, you can add half a cup of beef broth during the simmering stage.
