Beef Burgundy over Smoked Gouda Grits

Posted on October 27, 2025

Delicious Beef Burgundy served on top of creamy Smoked Gouda grits

Easy Beef Burgundy over Smoked Gouda Grits: A Cozy Dinner Delight

Ah, Beef Burgundy. Just the name conjures images of warmth, comforting aromas, and a kitchen bustling with good vibes. This dish holds a special place in my heart. It began as a desperate attempt to impress my husband on a rainy Tuesday night when I realized I was about two hours away from dinner, and I had nothing planned (classic me). With the rain pouring outside, I craved something rich and cozy. I rummaged through my pantry and fridge, and as if by fate, I stumbled upon a couple of lonely cans of beef stew meat, a bottle of red wine that had been on the shelf for… well, I don’t even remember, and some odds and ends I could whip up into a creamy bowl of love.

What I didn’t know then was that this impractical concoction would lead to one of those delightful moments: when everything clicks. The wine melded beautifully with tender beef and fresh veggies, creating a sauce that enveloped my kitchen in a fragrance reminiscent of a cozy bistro. And when I served the beef over smoked Gouda grits, it was like a love letter to comfort food. Each spoonful was a warm hug, and my husband officially declared it "a recipe keeper." This blog post is both a tribute to that serendipitous night and a guide for all you fellow kitchen warriors out there. Let’s dive into this healthy comfort food, ideal for easy weeknight dinners or any cozy gathering!

Why You’ll Love This Recipe

It’s Cozy Comfort Food: Honestly, this dish feels like a warm hug. The rich, wine-infused beef pairs perfectly with creamy, cheesy grits, making it just about the ideal meal for any chilly night.
Picky Eater Approved: My husband, the ultimate picky eater, cleaned his plate and then some, which is always a win in my book. Kids and adults alike will be reaching for seconds.
Easy to Make: With just a little hands-on time and a lot of letting it simmer, you’ll be able to create a meal that feels fancy without requiring culinary wizardry.
Delicious Leftovers: If you’re like me and perpetually make too much food, the leftovers are incredible. Just heat it up for an easy meal the next day, and it tastes even better.
Perfect for Meal Prepping: Looking for quick family meals or high protein meals? This dish can be made in advance and portioned out for convenient lunches or easy dinner options throughout the week.
Seasonal Versatility: There’s something about the beef and earthy flavors that feels perfect for fall and winter, yet it still works beautifully in other seasons.

What Makes This Recipe Special?

This dish is all about the layers of flavor. The depth and complexity of the beef simmered with red wine, fresh herbs, and the earthy sweetness of veggies contrast beautifully with the smooth, smoky richness of the Gouda-infused grits. Each bite is an explosion of flavors and textures, from the tender beef to the creamy backdrop of the grits. And let’s talk about the smell! I can still remember the moment I added the red wine— the aroma wafted through my house, making me feel all fuzzy inside.

When I make this dish, it’s more than simply preparing a meal; it’s about creating an experience. Don’t be surprised if you find yourself daydreaming about it the next day. It’s that good!

Ingredients

1.5 lbs beef stew meat: I opt for chuck or round because they break down beautifully during cooking, becoming incredibly tender and flavorful.
2 cups red wine: You don’t need to break the bank here. A good quality table wine will do—just be sure it’s something you’d drink, because its flavor will shine.
1 onion, chopped: Onions add that sweet, aromatic base that sets the stage for everything else.
2 carrots, sliced: These add a touch of sweetness that balances the dish wonderfully.
2 cloves garlic, minced: Garlic is the unsung hero in savory dishes, lending depth and an irresistible aroma.
2 cups beef broth: Homemade is great, but store-bought works just as well. Look for low-sodium options so you can control the seasoning.
1 bay leaf: It sounds simple, but this little leaf packs a punch of flavor.
1 tsp thyme: Fresh or dried, thyme adds a warm, earthy note that complements the red wine.
Salt and pepper to taste: Don’t forget this crucial seasoning step!
1 cup grits: Grits are the star of this dish! Look for stone-ground grits if you can get them; they have incredible flavor and texture.
2 cups milk: For creaminess, use whole or 2% milk, but you could substitute with a plant-based milk if preferred.
1 cup smoked Gouda cheese, shredded: Smoked Gouda gives the grits a rich, indulgent flavor, but feel free to explore other cheeses if you’re feeling adventurous (cheddar works brilliantly too).
Butter for cooking: Because whatever you’re cooking deserves a little butter. It’s all about the richness!

Pro Tip: If you’ve got any leftover beef or broccoli, toss it in! Or for a protein-packed twist, add whatever veggies are lurking in your fridge. Don’t let them go to waste!

How to Make It Step-by-Step

Now, let’s get into the nitty-gritty of actually making this lovely gem of a dish. This recipe is forgiving—kitchen mishaps are part of the charm, after all! Just follow along, and let me share my own oops moments as we go.

Step 1: Brown the Meat
In a large pot (a heavy-bottomed Dutch oven works like a charm), melt a little butter over medium heat. Honestly, the sound of butter sizzling is music to my ears. Once it’s hot, toss in that beef stew meat. Let it brown on all sides— oh, you’ll want to give it space! If it’s too crowded, it steams instead. Keep an eye out for that golden brown color—it adds so much flavor!

Step 2: Add the Veggies
Once beautifully browned (don’t skimp on this step, it really makes a difference!), toss in your chopped onion, sliced carrots, and minced garlic. There’s a moment when garlic hits heat, and I swear it’s one of the best smells in the world! Sauté until softened—about 5-7 minutes. You want the onions translucent and the garlic fragrant without any browning; burnt garlic is a big oops.

Step 3: Pour in the Wine & Broth
Pour that red wine right into the pot. You might want to stand back a little to avoid any splatters, but I promise it’s worth it. Scrape all those lovely browned bits off the bottom—the fond is flavor gold! Now pour in your beef broth, and toss in the bay leaf and thyme. Bring it all to a gentle simmer; this is where the magic begins.

Step 4: Simmer Away
Cover the pot and reduce the heat. You want a gentle simmer, letting it cook for about 1.5 to 2 hours. Stir occasionally and patiently wait. The longer you let it simmer, the more tender that beef will be. Keep the lid on as much as possible—remember, we’re not trying to lose all that precious steam!

Step 5: Start the Grits
While the beef is doing its thing, let’s tackle the grits. In a separate saucepan, bring milk to a gentle boil. It should be frothy but not bubbling over. Stir in the grits, remove from heat, and then lower the heat. It will start to thicken—just keep stirring to get rid of those pesky lumps (trust me, lumpy grits are a sad situation).

Step 6: Cream it Up
Once thick, stir in that luscious smoked Gouda cheese. This is the moment—when it starts melting and you’re left with a gooey, cheesy masterpiece that tastes like pure happiness. Adjust the seasoning with a little salt and pepper; taste as you go—don’t just let it be!

Step 7: Serve and Enjoy
When the beef is tender and the flavors have merged into a pot of heavenly stew, and your grits are creamy and cheesy, it’s time to plate up. Spoon some grits into a bowl, and ladle that Beef Burgundy over the top. Each bite sends you to comfort food heaven.

Tips for Best Results

Patience is Key: Seriously, don’t rush that simmering time. Tough beef is sad beef, and no one wants that!
Don’t Skip Browning the Meat: It’s a crucial flavor step. Take that time to get it right.
Cheese Control: Add more or less Gouda based on how indulgent you’re feeling!
Watch the Grits: They can clump if not stirred. A little patience here goes a long way.
Taste Everything: Always taste as you go! What might need more salt? Is it missing anything? Your kitchen, your rules!

Ingredient Substitutions & Variations

Grits: Swap smoked Gouda for sharp cheddar or pepper jack for a kick. You can even mix in some sautéed mushrooms for an umami boost.
Beef: If you’re looking for alternatives, chicken thighs or even turkey can work in this recipe, although beef is indisputably the star.
Wine-Free Option: Swap wine for more beef broth—add a splash of balsamic vinegar for a little zing if you’re skipping the wine.
Vegetable Love: Get creative with veggies! Throw in some bell peppers, mushrooms, or even spinach toward the end of the beef’s cooking time.

Serving Suggestions

Serve this tasty Beef Burgundy over Smoked Gouda Grits with a light, crisp green salad on the side to balance the rich flavors. A crusty baguette is also ideal for sopping up all that luxurious sauce. If the mood strikes, a bold red wine would be a great partner in crime to elevate the dinner experience even more. And let’s not forget— this heavenly dish paired with a cozy rom-com? Perfection!

How to Store and Reheat Leftovers

Leftovers? Lucky you! Store any remaining Beef Burgundy in an airtight container in the refrigerator for up to three days. When you’re ready to eat, gently reheat on the stove or in the microwave. Just be cautious, as the grits can get thick. If this happens, add a splash of milk to loosen them up and stir well!

Make-Ahead and Freezer Tips

Want to make this ahead of time? You can totally prepare the Beef Burgundy a day in advance and let flavors meld overnight—it’s actually better the next day! Freeze leftover portions for a quick meal later. Just make sure to store it in freezer-safe containers, and it should last about 2-3 months. To reheat, let it thaw in the fridge overnight and then heat gently.

Common Mistakes to Avoid

Burning the Garlic: Too high of a heat, and it can turn bitter quickly! Keep it low and slow.
Skipping Deep Browning: Trust me; don’t miss the opportunity to brown the meat well.
Not Enough Seasoning: Without salt and pepper (to taste), it could be bland. Remember—taste as you go!
Rushing Grits: Grits take a little time to cook properly; don’t rush them, or you might end up with a confusing texture.

Frequently Asked Questions (FAQ)

1. Can I use quick-cooking grits?
Absolutely! Just follow package instructions, but the flavor and texture won’t be quite the same as stone-ground.

2. What type of wine should I use?
A dry red wine like Merlot or Cabernet Sauvignon works beautifully! Choose one you enjoy sipping.

3. How can I make the beef even more tender?
Consider cubing the beef smaller for more even cooking and seasoning throughout.

4. Can I make this vegetarian?
Yes! Substitute the beef with hearty mushrooms or jackfruit and vegetable broth in place of the beef broth and wine.

5. How spicy can I make this?
If you’re looking for a kick, add some crushed red pepper flakes in with the veggies, or choose a spicier cheese.

Cooking Tools You’ll Need

Large Pot/Dutch Oven: Essential for browning the meat and simmering your stew.
Saucepan: For preparing your creamy grits.
Wooden Spoon: Perfect for stirring without scratching your nice pots.
Measuring Cups/Spoons: You’re going to want to be precise when it comes to flavors!
Cutting Board & Knife: For chopping up all those veggies.

Final Thoughts

This Beef Burgundy over Smoked Gouda Grits is more than just a recipe; it’s an experience filled with warmth, love, and the chaotic beauty of cooking. As I reminisce about that rainy evening when I first stumbled upon this culinary love affair, I can’t help but smile. I encourage you to make it your own.

Share your stories, your tweaks, and your oops moments with me! Cooking is all about exploration and fun, after all. If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!