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Burgundy Beef Stew

A family favorite! Even your kid(s) will love this delicious beef stew. This tender, flavorful beef recipe pairs beautifully with toasted French bread for dipping — yum!

Source: Taste of Home - Slow Simmered Burgundy Beef Stew

Prep Time

30 minutes

Cook Time

1 hour 45 minutes




  • 1-1/2 pounds Beef Stew Meat
  • 3 TBS all-purpose flour
  • 3/4 tsp salt
  • 2 - 4 tsp canola oil, divided
  • 2 tsp beef bouillon granules
  • 2 tsp dried parsley flakes
  • 1-1/2 tsp Italian seasoning
  • 2 cups water
  • 1 C. Burgundy wine or beef stock
  • 3 med. potatoes (1-1/3 pounds), peeled & quartered
  • 1 C. fresh mushrooms, halved
  • 1 med. onion, cut into 8 wedges
  • 2 med. carrots, cut into 1-inch pcs.
  • 2 celery ribs, cut into 1/2-inch pcs.
  • Additional water, optional


  1. Preheat the oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons of oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from the pan.
  2. Add bouillon, parsley, seasoning, 2 cups water and wine to the same pan; bring to a boil, stirring to loosen browned bits from the pan. Add beef; return to a boil. Transfer to the 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.

Source: All rights reserved to Taste of Home

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