Oven Stew

Name: Oven Stew
Ingredients: 2 lb. round or chuck beef, cut into pieces; 2 c. sliced carrots; 1 c. sliced celery; 1 (16 oz.) can cut tomatoes; 2 (8 oz.) cans water chestnuts, sliced; 1 Tbsp. sugar; 1 c. Burgundy or table wine; 2 c. cut up potatoes; 2 medium onions, cut up; 2 (8 oz.) cans mushrooms, drained and sliced; 5 Tbsp. flour; 1 Tbsp. salt; 1 c. beef bouillon

13 ingredients

5 steps

Ingredients

2 lb. round or chuck beef, cut into pieces
2 c. sliced carrots
1 c. sliced celery
1 (16 oz.) can cut tomatoes
2 (8 oz.) cans water chestnuts, sliced
1 Tbsp. sugar
1 c. Burgundy or table wine
2 c. cut up potatoes
2 medium onions, cut up
2 (8 oz.) cans mushrooms, drained and sliced
5 Tbsp. flour
1 Tbsp. salt
1 c. beef bouillon

Directions

1

Heat oven to 325°.
2

In large Dutch oven, mix meat, carrots, potatoes, celery, onion, mushrooms and water chestnuts. Mix flour, sugar and salt; stir into meat mix.
3

Stir in tomatoes, Burgundy and bouillon.
4

Cover and bake for 4 hours.
5

Do not stir during cooking.