Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Beef Veal >> Beef Stew 36

Print this Recipe    Beef Stew 36

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.