Slow-Simmered Burgundy Beef Stew

tasteofhome.com

4floralfusion

1-½ pounds beef stew meat (1-¼-inch pieces)

3 tablespoons all-purpose flour

¾ teaspoon salt

2 to 4 teaspoons canola oil, divided

2 teaspoons beef bouillon granules

2 teaspoons dried parsley flakes

1-½ teaspoons Italian seasoning

2 cups water

1 cup Burgundy wine or beef stock

3 medium potatoes (about 1-⅓ pounds), peeled and quartered

1 cup fresh mushrooms, halved

1 medium onion, cut into 8 wedges

2 medium carrots, cut into 1-inch pieces

2 celery ribs, cut into ½-inch pieces

Additional water, optional

Directions at tasteofhome.com

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