Bink’s Burgundy Beef Stew


  • 1 1/2 pounds beef stew meat, cut into 1 1/4-inch-thick pieces
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoons canola oil, plus more, to taste
  • 2 teaspoons beef bouillon granules
  • 2 teaspoons dried parsley flakes
  • 1 1/2 teaspoons Italian seasoning
  • 2 cups water, plus more, to taste
  • 1 cup Burgundy wine or beef stock
  • 3 medium potatoes, peeled and quartered
  • 1 cup fresh mushrooms, halved
  • 1 medium onion, cut into 8 wedges
  • 2 medium carrots, cut into 1-inch-thick pieces
  • 2 celery ribs, cut into 1/2-inch-thick pieces


  1. Preheat the oven to 350 degrees F.

  2. In a bowl, add the beef pieces, the flour, and the salt and toss to lightly coat. Shake off any of the excess coating.

  3. In a Dutch oven over medium heat, heat 2 teaspoons of the oil.

  4. Add the dredged beef pieces to the oil, in batches, and cook until they are browned. Add more of the extra oil, as needed, with each batch.

  5. Transfer the browned beef pieces to a paper-towel-lined plate.

  6. Add the bouillon granules, the parsley, the Italian seasoning, 2 cups of the water, and the wine to the Dutch oven and bring to a boil, stirring to loosen any of the browned bits from the bottom.

  7. Add the browned beef pieces to the stew mixture and bring to a boil.

  8. Cover the Dutch oven with its lid and place it in the oven. Roast the stew for about 1 hour.

  9. Stir the potatoes, the mushrooms, the onion, the carrots, and the celery into the stew. Add the extra water if the stew is too dry.

  10. Bake the stew, covered, until the beef pieces reach an internal temperature of at least 145 degrees and are fork-tender and the vegetables are tender, 45 minutes-1 hour.

  11. Serve.

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