My mother-in-law shared this recipe with me almost 25 years ago. Ever since then, it's been a go-to whenever I need a lot of food without a lot of fussing. —Mary Lou Timpson, Colorado City, Arizona
VERIFIED BY Taste of Home Test Kitchen
- 1-1/2 pounds beef stew meat (1-1/4-inch pieces)
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 2 to 4 teaspoons canola oil, divided
- 2 teaspoons beef bouillon granules
- 2 teaspoons dried parsley flakes
- 1-1/2 teaspoons Italian seasoning
- 2 cups water
- 1 cup Burgundy wine or beef stock
- 3 medium potatoes (about 1-1/3 pounds), peeled and quartered
- 1 cup fresh mushrooms, halved
- 1 medium onion, cut into eight wedges
- 2 medium carrots, cut into 1-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- Additional water, optional
- Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan.
- 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.
- Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes. Yield: 4 servings.
Originally published as Slow-Simmered Burgundy Beef Stew in Simple & Delicious August/September 2017