Ingredients

• 1-1/2 pounds beef stew meat (1-1/4-inch pieces)
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 2 to 4 teaspoons canola oil, divided
• 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 potatoes (about 1-1/3 pounds), peeled and quartered
• 1 cup fresh mushrooms, halved
• 1 medium onion, cut into 8 wedges
• 2 medium carrots, cut into 1-inch pieces
• 2 celery ribs, cut into 1/2-inch pieces
• Additional water, optional

Description

 

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.