• 1 1/2-2 lbs. beef stew meat (cubed)
  • 1 cup celery (diced)
  • 1 cup carrots (diced)
  • 1 onion (diced)
  • 3 potatoes (diced)
  • 1 bay leaf
  • 4 cups beef broth
  • 1/2 cup red wine
  • 1/2 cup flour
  • 1/2 cup butter
  • 1.5 teaspoon Tone's garlic and Herb Seasoning
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1 teaspoon sea salt
  • 3/4 teaspoon Lowry's garlic and parsley sea salt
  • 2 tablespoons fresh Italian parsley (chopped)
  • 2 cups frozen peas

Description

Beef Burgundy Stew

Hi FabFoodies!

Here’s a stew that is jammed packed with flavor and sure to satisfy!

If you have a hunkerin’ for something warm and comforting give this a try.

Let me know how it turned out… I love to hear from you!

Peace and Love!

Kelly

Directions

  1. In a large Dutch oven brown stew meat.
  2. Remove add butter and flour once it’s bubbling, let it bubble for 2 mins.
  3. Gradually pour in beef broth and red wine whisk until it thickens.
  4. Add bay leaf, seasonings and vegetables…. (except peas and parsley)
  5. Let simmer for 2 hours or more if needed.
  6. Half hour before serving add peas and parsley.
  7. Ohh yes… remove bay leaf :) Enjoy your little bowl of comfort!