Easy Burgundy Stew
Ingredients
- 2 pound 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 tablespoon 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
Instructions
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.