Easy Burgundy Stew
|Boneless beef bottom/Beef top round, tip or chuck steak||2 Pound|
|Celery stalks||2 Medium|
|Canned water chestnuts||8 Ounce|
|Canned mushroom||8 Ounce|
|All purpose flour||3 Tablespoon|
|Dried thyme||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Canned whole tomatoes||16 Ounce|
|Water||1 Cup (16 tbs)|
|Dry red wine||1 Cup (16 tbs)|
Mix beef, carrots, celery, onions, water chestnuts and mushrooms in 4-quart Dutch oven or casserole.
Mix flour, salt, thyme, mustard and pepper; stir into beef mixture.
Stir in remaining ingredients.
Break up tomatoes with fork.
Cover and cook in 325Â° oven until beef is tender and stew is thickened, about 4 hours.
Note: 1 cup water and 1 teaspoon instant beef bouillon can be substituted for the wine.
Pressure Cooker Directions: Increase flour to 1/3 cup and omit 1 cup water.
Mix all ingredients in 6-quart pressure cooker.
Following manufacturer's directions, cover and cook at 15 pounds pressure 30 minutes.
Cool 5 minutes; reduce pressure.
Uncover and cook, stirring occasionally, until stew is thickened, about 10 minutes.