Slow-Simmered Burgundy Beef Stew

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 1 1/2 lbs. beef stew meat (1 1/4-inch. pieces)
  • 3 tbsp. all-purpose flour
  • 3/4 tsp salt
  • 2-4 tsp canola oil, divided
  • 2 tsp beef bouillon granules
  • 2 tsp dried parsley flakes
  • 1 1/2 tsp Italian seasoning
  • 2 cups water
  • 1 cup Burgundy wine
  • 3 medium potatoes, peeled and quartered
  • 1 cup fresh mushrooms, halved
  • 1 medium onion, cut into wedges
  • 2 medium carrots, cut into 1-in. pieces
  • 2 celery ribs, cut into 1/2-in. pieces
  • Additional water

Directions

  1. Preheat oven to 350. Toss beef with flour and salt to coat; shake off excess. In an overproof Dutch oven, heat 2 tsp oil over medium heat. Brown beef in batches, adding more oil as needed. Remove from pan.

  2. Add bouillon, herbs, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour.

  3. Stir in vegetable, and thin with additional water, if needed. Bake, covered, until tender, 45-60 minutes.

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