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Easy Burgundy Stew

2 pounds beef boneless bottom or top round, tip or chuck steak
4 medium carrots -- sliced (2 cups)
2 medium stalk celery -- sliced
2 medium onions -- sliced
1 (8 ounce) ca sliced water chestnuts -- drained
1 (8 ounce) ca mushroom stems and pieces -- drained
3 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme 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 1 cup beef broth
1 (16 ounce) c 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.

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