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Slow-Simmered Burgundy Beef Stew

Total Time

Prep: 30 min. Bake: 1-3/4 hours

Makes

4 servings

My mother-in-law shared this recipe with me about 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

Directions

  1. 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.
  2. Add bouillon, parsley, seasoning, 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.
  3. 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.