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Easy Burgundy Stew

American.foodie's picture
  Boneless beef bottom/Beef top round, tip or chuck steak 2 Pound
  Carrots 4 Medium
  Celery stalks 2 Medium
  Onions 2 Medium
  Canned water chestnuts 8 Ounce
  Canned mushroom 8 Ounce
  All purpose flour 3 Tablespoon
  Salt 1 Teaspoon
  Dried thyme 1 Teaspoon
  Dry mustard 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned whole tomatoes 16 Ounce
  Water 1 Cup (16 tbs)
  Dry red wine 1 Cup (16 tbs)

Mix beef, carrots, celery, onions, water chestnuts and mushrooms in 4-quart Dutch oven or casserole.
Mix flour, salt, thyme, mustard and pepper; stir into beef mixture.
Stir in remaining ingredients.
Break up tomatoes with fork.
Cover and cook in 325° oven until beef is tender and stew is thickened, about 4 hours.
Note: 1 cup water and 1 teaspoon instant beef bouillon can be substituted for the wine.
Pressure Cooker Directions: Increase flour to 1/3 cup and omit 1 cup water.
Mix all ingredients in 6-quart pressure cooker.
Following manufacturer's directions, cover and cook at 15 pounds pressure 30 minutes.
Cool 5 minutes; reduce pressure.
Uncover and cook, stirring occasionally, until stew is thickened, about 10 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2399 Calories from Fat 480

% Daily Value*

Total Fat 54 g82.8%

Saturated Fat 18.8 g94.1%

Trans Fat 1.5 g

Cholesterol 553.4 mg184.5%

Sodium 3434.3 mg143.1%

Total Carbohydrates 187 g62.5%

Dietary Fiber 28.9 g115.6%

Sugars 33.4 g

Protein 219 g437.2%

Vitamin A 889.8% Vitamin C 156.1%

Calcium 53.1% Iron 230.9%

*Based on a 2000 Calorie diet


Easy Burgundy Stew Recipe