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Easy Burgundy Stew Recipe

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This recipe for Easy Burgundy Stew is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb beef boneless bottom or top round, tip, or chuck steak, cut into 1 inch cubes
4 med carrots, sliced (about 2 cups)
2 med stalks celery, sliced (about 1 cup)
2 med onions, sliced
1 can (8 oz) water chestnuts, sliced
1 can (8 oz) mushroom stems and pieces, drained
3 Tbsp flour
1 tsp salt
1 tsp dried thyme
1 tsp dry mustard
1/4 tsp pepper
1 can whole tomatoes, undrained
1 c water
1 c dry red wine
Directions:
Directions:
Mix beef, carrots, celery, onions, water chestnuts and mushrooms in 4 quart Dutch oven or casserole. Mix flour, salt, thyme, mustard and pepper. Stir into beef mixture. Stir in remaining ingredients. Break up tomatoes with fork. Cover and cook in 325 oven until beef is tender and stew is thickened, about 4 hours.
Number Of Servings:
Number Of Servings:
8

 

 

 

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