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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
  • Total Time
    Prep: 30 min. Bake: 1-3/4 hours
  • Makes
    4 servings

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

Directions

  • 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.
Nutrition Facts
1-1/2 cups: 419 calories, 15g fat (5g saturated fat), 106mg cholesterol, 949mg sodium, 33g carbohydrate (5g sugars, 4g fiber), 37g protein.

Reviews

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Average Rating:
  • Jellybug
    Feb 16, 2021

    My family loves this delicious beef stew. The beef was soft and and the sauce was the best! toasted french bread soldiers were perfect for dipping...This is a keeper

  • Sarah
    Dec 26, 2020

    I make this weekly now. Even my 7 year old loves it. Sometimes I use pearled onions. Yum!

  • Marie
    Sep 9, 2020

    To jennieji.......It will work in a slow cooker,after you finish browning the meat, put it in the slow cooker and add the remaining ingredients

  • Debra
    Aug 11, 2020

    This was wonderful!

  • jennieji
    Feb 29, 2020

    Delicious. I followed the recipe as written. I only wish there was a slow cooker version.

  • Tracie
    Jan 13, 2020

    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.

  • Penny
    Jan 3, 2019

    Why would I put italian seasoning in beef stew....I added garlic and a couple bay leaves

  • Ddubiel
    Oct 12, 2018

    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.

  • Lynette
    Jun 24, 2018

    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.

  • Todd
    Mar 5, 2018

    very easyonly difference we used a stout beer instead of wine and added some mixed vegetables otherwise great recipe