Ingredients
1-1/2 pounds beef stew meat (1-1/4-inch pieces)3 tablespoons all-purpose flour3/4 teaspoon salt2 to 4 teaspoons canola oil, divided 2 teaspoons beef bouillon granules2 teaspoons dried parsley flakes1-1/2 teaspoons Italian seasoning2 cups water1 cup Burgundy wine or beef stock3 medium potatoes (about 1-1/3 pounds), peeled and quartered1 cup fresh mushrooms, halved1 medium onion, cut into 8 wedges2 medium carrots, cut into 1-inch pieces2 celery ribs, cut into 1/2-inch piecesAdditional water, optional
Preparation
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.
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.
Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.
