Slow-Simmered Burgundy Beef Stew

Name: Slow-Simmered Burgundy Beef Stew
Prep time: 30 min
Cook time: 1 min
Total time: 2 min
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

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Prep Time: 30 minutes

Cook Time: 1 hours, 45 minutes

Total: 2 hours, 15 minutes

Servings: 4

Author : Taste of Home

Instructions

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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, 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., Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.

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