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Dining In

Recipe: Dutch Oven Burgundy Stew

Dutch-Oven-Burgundy-Stew

Dutch Oven Burgundy Stew is truly a one-pot wonder of a meal. No pre-cooking involved. Combine all the ingredients, stick in the oven, and in three hours you’ll have hot, hearty bowls of comfort food to enjoy with family and friends. Add a loaf of crusty artisan bread, and you’re good to go!

Ingredients

  • 2 lbs. beef stew meat
  • 4 carrots, peeled, sliced
  • 4 potatoes, peeled, diced
  • 3 stalks celery, chopped
  • 1 (16-oz.) can mushrooms & stems
  • 1 large onion, chopped
  • 1 teaspoon each dried marjoram & thyme
  • 1 (8-oz.) can water chestnuts, sliced
  • 1 cup Burgundy wine, or any dry red wine
  • ½ teaspoon minced garlic
  • salt, freshly ground pepper, to taste
  • 1 (28-oz.) can tomatoes, chopped
  • ½ large (46-oz.) can tomato juice
  • 1 tablespoon tapioca

Directions

  1. Preheat oven to 300 degrees.
  2. Mix all the recipe ingredients together in a Dutch oven. Cover and bake for 3 hours (do not peek during the cooking process).
  3. Remove from oven and spoon into serving bowls.
  4. Garnish with fresh parsley, marjoram, or thyme, if desired. Makes 8 servings.

Source: Beth Fogarty, from Family Favorites from Team Kincaid, published by the Zindel Family, 2016

Barbara Walch
Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature, she is one of the Dining Divas. Barbara is a longtime member of the International Association of Culinary professionals (IACP). She is also a community volunteer, serving on the board of directors for City House, a nonprofit that shelters abused children and runaway homeless youth. And she is a member of the hospitality committee for the Plano Symphony Orchestra Guild.

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