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Burgundy Beef Stew

July 16, 2021 • 0 comments

Burgundy Beef Stew
A family favorite! Even your kid(s) will love this delicious beef stew. The beef is soft and the sauce delicious! Add toasted French bread for dipping - yum!
  • Prep Time:
  • Cook Time:
  • Servings: 4

Ingredients

  • (1 1/2 lbs) Stew Meat
  • (3 tablespoons) All-purpose flour
  • (3/4 teaspoon) Salt
  • (2 to 4 teaspoons, divided) Canola Oil
  • (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 (about 1-1/3 pounds), peeled & quartered) Potatoes
  • (1 cup fresh, halved) Mushrooms
  • (1 medium, cut into 8 wedges) Onion
  • (2 medium, cut into 1-inch pieces) Carrots
  • (2 ribs, cut into 1/2-inch pieces) Celery

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.


  • Additional water, optional; for your preference on how thick or thin you prefer your stew

www.tasteofhome.com/recipes/slow-simmered-burgundy-beef-stew/


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