Categories: Soup

Ingredients

• 1 1/2 lbs. beef stew meat (1 1/4-inch. pieces)
• 3 tbsp. 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 cup Burgundy wine
• 3 medium potatoes, peeled and quartered
• 1 cup fresh mushrooms, halved
• 1 medium onion, cut into wedges
• 2 medium carrots, cut into 1-in. pieces
• 2 celery ribs, cut into 1/2-in. pieces
• Additional water

Directions

1. Preheat oven to 350. Toss beef with flour and salt to coat; shake off excess. In an overproof Dutch oven, heat 2 tsp oil over medium heat. Brown beef in batches, adding more oil as needed. Remove from pan.

2. 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.

3. Stir in vegetable, and thin with additional water, if needed. Bake, covered, until tender, 45-60 minutes.

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