Burgundy Stew

Name: Burgundy Stew
Ingredients: 2 lb. boneless beef chuck or stew beef; 2 c. sliced carrots; 1 c. sliced celery; 2 medium onions, sliced; 3 Tbsp. flour; 1 Tbsp. sugar and salt; 1 tsp. basil or marjoram; 1 (16 oz.) can tomatoes; 1 c. Burgundy; 1 c. mushrooms (6 oz.), drained; 1 c. water chestnuts (5 oz.), sliced

11 ingredients

5 steps

Ingredients

2 lb. boneless beef chuck or stew beef
2 c. sliced carrots
1 c. sliced celery
2 medium onions, sliced
3 Tbsp. flour
1 Tbsp. sugar and salt
1 tsp. basil or marjoram
1 (16 oz.) can tomatoes
1 c. Burgundy
1 c. mushrooms (6 oz.), drained
1 c. water chestnuts (5 oz.), sliced

Directions

1

Combine meat, carrots, celery and onions.
2

Mix flour, sugar, salt and basil; stir into meat mixture.
3

Stir in tomatoes and wine.
4

Cover tightly and bake at 300° for 3 to 3 1/2 hours.
5

Sir in mushrooms and water chestnuts; cook 10 minutes longer.

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