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Oven Stew with Burgundy Wine

Oven Stew with Burgundy Wine


"An awesome beef stew that will warm up those cold winter days."
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4 h 15 m servings 387 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 713 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 33
  1. 39 Ratings

Most helpful positive review

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

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.

Most helpful
Most positive
Least positive

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.

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...

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 po...

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...

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 woul...

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...

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...

would make again, I double the wine and used beef broth instead of water and boliun also doubled. I added potatoes and put everything in crockpot when done took juice and thickend up with corn...

Very tasty. Different than your average beef stew.

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