Oven Stew with Burgundy Wine Recipe - Allrecipes.com
Oven Stew with Burgundy Wine Recipe
  • READY IN 4+ hrs

Oven Stew with Burgundy Wine

Recipe by  

"An awesome beef stew that will warm up those cold winter days."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook the beef on the stove over medium heat in a large, ovenproof pot or roaster until brown. Remove from heat and stir in flour until cubes are coated. Stir in carrots, celery and onions. Season with salt, thyme, mustard, pepper and bouillon. Finally, pour in water and wine. Cover.
  3. Bake in preheated oven 4 hours. Serve hot.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 4 hrs
  • READY IN 4 hrs 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2004

This is very easy and good. I also added a couple of potatoes. I added extra water so it wouldn't dry out and would provide extra gravy.

 
Most Helpful Critical Review
Oct 03, 2008

Husband rated a 4, but I'd only give it a 1, so it got a 3. Will not make again. I prefer "traditional" stew better. Left an unpleasant taste in the mouth.

 
Feb 04, 2005

Overall, this was really good! I would agree that you would need to AT LEAST double the amounts of water and burgundy. I covered it tightly, and didn't use too big of a casserole, but it still got dried out (fortunately, it was still good!). I also added a couple of cut up potatoes. Next time I will also decrease the meat to maybe 1 or 1 1/2 pounds, and add more veggies.

 
Jan 05, 2004

Ever since I visited Scotland, I've been trying to duplicate the rich, tangy stew I enjoyed there. This recipe comes very close, and is quite delicious. I cut way back on the meat and added potatoes in their place. However, I didn't add more liquid, which is a must or the stew borders on drying out. Next time I'll double the amount of veggies and triple the amount of liquid!

 
Dec 26, 2007

Holy Cow! I don't think I am going to make Beef Stew in the crockpot again. Sooo tasty. I omitted the celery (hubby doesn't like it) doubled the water and wine (used Merlot)added 1 big can of stewed tomatoes, 4 cloves of garlic finely chopped, a half a bag of frozen green beans and 3 reg size potatoes cut up. Cooked it 2 1/2 hours then added some cold water/cornstarch mixture to thicken it up a little bit and cooked another 1/2 hour. FABULOUS!!

 
Mar 20, 2004

Excellent--made according to recipe except tripled the gravy and spices as suggested from another review. Added mushroom caps and canned new potatoes 1/2 way through cooking time. Husband would give it 10 stars if he could--11 year old daughter thought it was the best stew she ever tasted. Served with pumpkin bread IV from this site.

 
Aug 22, 2004

Excellent conmbination of flavors, though I must admit I only used this recipe for a base for something of my own creation. I increased the amount of liquid by 3-4 times, keeping the amount of mustard and thyme the same as listed, and it tasted great to me. More thyme would probably have overwhelmed it. Also, instead of putting it in the oven, I cooked mine in the slow cooker after browning the beef on the stovetop. All in all it made for a wonderful meal, my fiance had three helpings! Served with fresh baked black bread from my bread machine.

 
Mar 25, 2011

Very good flavor. Added an extra 1/2c wine and water, each. Though it didn't completely dry out, there was very little sauce. Added 8oz of sliced mushrooms and 2 potatoes. Used Pinot Noir wine in place of Burgundy. Will double (at least) the fluids next time, but great otherwise.

 

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Nutrition

  • Calories
  • 387 kcal
  • 19%
  • Carbohydrates
  • 9.2 g
  • 3%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 32.2 g
  • 64%
  • Sodium
  • 713 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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