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Burgundy Mushroom Stew with roasted potatoes

This hearty stew is worth the effort, and the leftovers (if there are any) are divine!
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Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course dinner
Cuisine American
Servings 10

Equipment

  • 1 6-8 quart dutch oven4

Ingredients
  

  • 41/2 pounds top round roast or stew meat cut into 1 inch cubes
  • 1 tsp Lawrys season salt or whatever brand you prefer
  • 4 tbsp olive oil
  • 1 cup flour
  • 48 ounces white button mushrooms cleaned and dried, if large cut in half
  • 1 pound frozen white pearl onions
  • 1 cup butter
  • 1 tbsp Worcestershire sauce
  • 1 bottle Burgundy wine Zinfandel or Merlot work as well, needs to be a dry red wine
  • 1 tsp ground pepper
  • 4 chicken bouillon cubes
  • 4 beef bouillon cubes
  • 1 tbsp chopped fresh dill a heaping tablespoon is preferred
  • 1 tsp garlic powder
  • 2 cups boiling water

Roasted Potatoes

  • 6 Idaho potatoes cleaned and cut into 1 inch cubes
  • 2 tbsp olive oil

Instructions
 

  • Cut up beef, place in a plastic bag or large bowl and sprinkle with season salt, set aside.
  • 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.

at this point preheat oven to 300°

  • 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.
  • 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°
  • 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.
  •  When potatoes are done add to the stew, fold them in.

Notes

This is delicious served with a side of pureed squash, or roasted carrots. 
A loaf of crusty bread to sop up the delicious gravy is a non-negotiable!
Keyword beef, dutch oven, Fall, mushrooms, oven, potato, stew, wine, winter
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