Slow-Simmered Burgundy Beef Stew

Name: Slow-Simmered Burgundy Beef Stew
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 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 eight wedges; 2 medium carrots, cut into 1-inch pieces; 2 celery ribs, cut into 1/2-inch pieces; Additional water, optional

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

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 eight 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.

Originally published as Burgundy Beef Stew in Simple & Delicious August/September 2017

Reviews

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Average Rating:

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
oreo95

Feb 27, 2018

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.
Rosalee

Jan 8, 2018

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)
cuddlewompas

Jan 8, 2018

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.