Burgundy Mushroom Stew with roasted potatoes

This hearty stew is worth the effort, and the leftovers (if there are any) are
divine!

Servings: 10

Author:

Prep Time
30 minutes

Cook Time
4 hours

Total Time
4 hours, 30 minutes

Dinner

American

fall potato winter oven mushrooms Beef Stew Wine dutch oven

Instructions

1 Cut up beef, place in a plastic bag or large bowl and sprinkle with season salt,
set aside.
2 This step will need to be done in stages:

Place dutch oven on stove and add oil to pan, turn to medium high heat. While
pan is heating up, place flour in a bowl, dredge cubes of beef in flour and add
to hot oil in pan.

Do not over crown pan with meat, brown the meat in shifts as meat becomes
browned and a little crispy on all sides remove to a plate, and add more meat,
do this until all your meat has been browned. If you need to add a little more
oil to the pan or adjust the heat feel free to do so.
3 Do not remove the delicious brown bits from the pan, leave them, they are good!

Now add mushrooms, onions, butter, bouillon cubes, pepper, garlic powder,
Worcestershire sauce, bottle of wine (minus a small glass for the cook!),
boiling water.

Bring to a boil, then turn heat down to low, cover, and let simmer for 30
minutes.
4 Add meat back into the pan. cover pan with lid and put in preheated 300° oven
for 3 hours. Remove from oven after 3 hours and turn up the temp to 425°
5 Toss potatoes in oil and spread out on baking sheet bake in oven for 30 minutes.
Turning occasionally with a spatula so potatoes brown on all sides.
6 When potatoes are done add to the stew, fold them in.