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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! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |