 |
|
Easy Burgundy Stew
2 pounds beef boneless bottom or top round tip or chuck steak
4 carrot, sliced
2 medium stalks celery, sliced
2 medium onions, sliced
1 can (8 oz.) sliced water chestnuts, drained
1 can (8 oz.) mushroom stems and pieces, drained
3 tablespoons all purpose flour
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 teaspoon ground mustard, (dry)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1 cup dry red wine or beef broth
1 can (16 oz.) whole tomatoes, undrained
Heat oven to 325. Trim fat from beef. Cut beef into 1 inch cubes.
Mix beef, carrots, celery, onions, water chestnuts and mushrooms
in Dutch oven. Mix flour, thyme, mustard, salt and pepper; stir
into beef mixture. Stir in remaining ingredients, breaking up
tomatoes. Cover and bake about 4 hours or until beef is tender and
stew is thickened. Makes 8 servings.
|
|
Beef Stew 36