Dutch Oven Burgundy Stew is truly a one-pot wonder of a meal. No pre-cooking involved. Combine all the ingredients, stick in the oven, and in three hours you’ll have hot, hearty bowls of comfort food to enjoy with family and friends. Add a loaf of crusty artisan bread, and you’re good to go!


  • 2 lbs. beef stew meat
  • 4 carrots, peeled, sliced
  • 4 potatoes, peeled, diced
  • 3 stalks celery, chopped
  • 1 (16-oz.) can mushrooms & stems
  • 1 large onion, chopped
  • 1 teaspoon each dried marjoram & thyme
  • 1 (8-oz.) can water chestnuts, sliced
  • 1 cup Burgundy wine, or any dry red wine
  • ½ teaspoon minced garlic
  • salt, freshly ground pepper, to taste
  • 1 (28-oz.) can tomatoes, chopped
  • ½ large (46-oz.) can tomato juice
  • 1 tablespoon tapioca


  1. Preheat oven to 300 degrees.
  2. Mix all the recipe ingredients together in a Dutch oven. Cover and bake for 3 hours (do not peek during the cooking process).
  3. Remove from oven and spoon into serving bowls.
  4. Garnish with fresh parsley, marjoram, or thyme, if desired. Makes 8 servings.

Source: Beth Fogarty, from Family Favorites from Team Kincaid, published by the Zindel Family, 2016

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...