Ingredients
- 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
Directions
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Preheat the oven to 350 degrees F.
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In a bowl, add the beef pieces, the flour, and the salt and toss to lightly coat. Shake off any of the excess coating.
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In a Dutch oven over medium heat, heat 2 teaspoons of the oil.
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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.
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Transfer the browned beef pieces to a paper-towel-lined plate.
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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.
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Add the browned beef pieces to the stew mixture and bring to a boil.
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Cover the Dutch oven with its lid and place it in the oven. Roast the stew for about 1 hour.
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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.
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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.
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Serve.