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Oven Stew with Burgundy Wine
- 2 pounds cubed beef stew meat
- 3 tablespoons all-purpose flour
- 4 carrots, sliced
- 2 stalks celery, sliced
- 2 onions, sliced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon ground dry mustard
- 1/4 teaspoon ground black pepper
- 3 cubes beef bouillon, crumbled
- 1 cup water
- 1 cup Burgundy wine
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 21.4g|
|Saturated Fat 8.3g|
|Total Carbohydrate 9.2g|
|Dietary Fiber 1.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|