BURGUNDY STEW
2 lb. round steak, cubed
2 c. sliced carrots
1 c. sliced celery
2 medium onions, sliced
5 oz. can water chestnuts,
drained and sliced
6 oz. can sliced mushrooms,
drained
3 Tbsp. flour
1 Tbsp. sugar
1 Tbsp. salt
1 lb. can tomatoes
1 c. Burgundy wine
Heat oven to 325 degrees. In Dutch oven, mix meat, carrots,
celery, onions, water chestnuts and mushrooms. Mix flour,
sugar and salt; stir into meat mixture. Stir in tomatoes and
wine. Cover and cook 4 hours. Makes 6 servings. Excellent
for timed oven cooking. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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