Easy Burgundy Stew

Name: Easy Burgundy Stew
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 serving(s)
Ingredients: 2 lbs top round steaks; 4 medium carrots, sliced; 2 stalks celery, sliced; 2 medium onions, sliced; 8 ounces mushroom pieces, drained; 8 ounces water chestnuts, drained and sliced; 3 tablespoons all-purpose flour; 1 tablespoon fresh thyme or 1 teaspoon dried thyme; 1 teaspoon dry mustard; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup water; 1 cup dry red wine; 16 ounces whole tomatoes, undrained

Submitted by lazyme

"A simple stew from Betty Crocker Lowfat and Fit."

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Ready In:: 4hrs 15mins
Ingredients:: 14
Serves:: 8

ingredients

2 lbs top round steaks
4 medium carrots, sliced
2 stalks celery, sliced
2 medium onions, sliced
8 ounces mushroom pieces, drained
8 ounces water chestnuts, drained and sliced
3 tablespoons all-purpose flour
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon dry mustard
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
1 cup water
1 cup dry red wine
16 ounces whole tomatoes, undrained

directions

Heat oven to 325ºF.
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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RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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