Simple Beef Burgundy

1. 1

   In a large bowl, pour in enough wine to cover the meat and cover with plastic wrap. Refrigerate 2 hours to marinate.

2. 2

   Remove the meat and dry well with paper towels. Heat a drizzle of olive oil in a large Dutch oven and sear all sides of the meat. If necessary, do this in batches so the meat sears and does not boil.

3. 3

   Sprinkle the flour over the meat and stir until the flour has been absorbed.

4. 4

   Add the garlic cloves and herb packet to the Dutch oven. Salt and pepper to taste and add the rest of the wine until the meat is covered.

5. 5

   Bring to a boil, lower the heat, cover, and simmer for 1 hour or until the meat is tender.

6. 6

   Add the onions, mushrooms, and carrots without stirring so they cook with the steam from the stew. Cover again and simmer another hour.

* Per serving · 4 servings · Values may vary.