Thoughtless Thursday: Burgundy Beef Stew

I was in the mood for some variation of a beef stew, and this totally fit the bill.  It was easy, filling and with four servings at 292  calories and 6.5  grams of fat, very healthy.  I served it with herb and cheddar beer bread muffins.  I’ll definitely be passing it along to Souper Sunday at Kahakai Kitchen.


  • 3/4 to 1  pound your choice beef roast, cut int 1″ cubes
  • flour
  • 1 tablespoon olive oil
  • 3 medium potatoes, skin on (something thin skinned like Yukon golds or red potatoes), diced
  • 1 cup sliced carrots
  • 1 medium onion, diced
  • 1 tablespoon minced garlic
  • 1/2 cup frozen peas
  • 1 cup diced celery
  • 4 oz. sliced mushrooms
  • 1 cup dry red wine (I used a cabernet sauvignon)
  • 1 quart beef broth


  1. In a paper bag, dump a little flour (half a cup?) and add your beef.  Shake to coat.
  2. Heat the oil in a skillet over medium high heat.
  3. Add the beef cubes, shaking excess flour off and allow to brown.  You’re going for a nice little caramelization.
  4. Meanwhile, toss the potatoes, carrots, celery, peas, wine, broth and garlic in the crock.
  5. Add the browned beef.
  6. If you think it needs it, add some more water, but not a whole lot as the veggies will sweat some out.
  7. Cook on low for 7 hours.
  8. Add the mushrooms and allow to cook another 20-30 minutes.

Printable version.

This recipe on Tasty Planner.

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