Easy One Pot Beef Bourguignon Peasant

2 Tbsp cooking oil
2 medium red or golden potatoes, cut into wedges
1 medium onion, cut into wedges
1 lb cubed beef chuck roast
3 Tbsp flour
1/2 tsp dried oregano
1/2 cup Burgundy wine
1 can (14.5 oz) beef broth
1 can (14.5 oz) diced tomatoes
1 can sliced mushrooms, drained
salt and pepper to taste

Put the oil in a large pot over medium-high heat, add the potatoes and onion and cook until both veggies have started to brown lightly.

Add the cubed beef and continue to cook until the beef browns, stirring often.

Sprinkle in the flour and oregano; continue cooking and stirring until the beef is coated with the flour and is well browned.

Add the wine and let it come to a boil, stirring to bring up the brown bits from the bottom of the pot.

Add the beef broth and diced tomatoes, stir, and bring to a boil. Continue stirring until the broth thickens slightly.

Turn heat to low, cover the pot, and simmer very gently for 15 minutes, stirring a couple times.

When potatoes and beef are fork tender, add the mushrooms, stir, remove from heat and let sit for 5 minutes.

Taste and season with salt and pepper if needed. Serves 4 to 6.