Oven Stew with Burgundy Wine

An awesome beef stew that will warm up those cold winter days.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 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.

Step: 3

Bake in preheated oven 4 hours. Serve hot.

Per Serving: 387 calories; protein 32.2g; carbohydrates 9.2g; fat 21.4g; cholesterol 98.7mg; sodium 712.6mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.