- 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.
Reviews forSlow-Simmered Burgundy Beef Stew
"I use 1 can of SWANSON's beef Broth not bouillon which is loaded with salt, MSG, and artificial taste. (That way no need for water also)"
"Made this for Halloween evening in 2017. It was the bomb!!! Tripled the recipe since we had friends over and not a spoonful was left in the pot. Use the exact ingredients and follow the directions and you won't be disappointed."