Slow-Simmered Burgundy Beef Stew
My mother-in-law shared this recipe with me many 25 years ago. Ever since then, it's been a go-to whenever I need good food without a lot of fussing. —Mary Lou Timpson, Colorado City, Arizona
Ingredients
- 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 8 wedges
- 2 medium carrots, cut into 1-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- Additional water, optional
Reviews
Delicious. I followed the recipe as written. I only wish there was a slow cooker version.
This stew was delicious! Added a little extra meat, bumping up some ingredients, used half wine, half beef stock, and made some garlic bread. Will definitely make again.
Why would I put italian seasoning in beef stew....I added garlic and a couple bay leaves
This recipe was ok. While it was cooking, my house smelled like I was making stuffing, which made me so hungry. I used a chuck roast instead of stew meat because stew meat is expensive and well, I own knives and can cut the meat up myself. I also used a whole can of beef stock (14oz) instead of just a cup and just decreased the amount of water. And I kind of didn't read all of the directions before starting to cook this and didn't have 2 hours to cook so I did end up throwing all the veggies in together to cook all at once and it turned out just fine and still had ok flavor.
Looks good but I might suggest rather than grocery store stew meat, buy a chuck roast and cut it up. It has more flavor. Also I use 32 oz. low sodium beef rin carton and add at least 2-3 bay leaves. Same way I make a delicious beef stroganoff.
very easyonly difference we used a stout beer instead of wine and added some mixed vegetables otherwise great recipe
So easy! Made this exact, other than omitting bouillon, substituted beef broth because of personal preference. Used my cast iron dutch oven, meat & veggies were so tender and flavorful. Will definitely add to my recipe box. Thank You Mary Lou.
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.