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.
Serving size: Complete recipe
Calories 2399 Calories from Fat 480
% Daily Value*
Total Fat 54 g82.8%
Saturated Fat 18.8 g94.1%
Trans Fat 1.5 g
Cholesterol 553.4 mg184.5%
Sodium 3434.3 mg143.1%
Total Carbohydrates 187 g62.5%
Dietary Fiber 28.9 g115.6%
Sugars 33.4 g
Protein 219 g437.2%
Vitamin A 889.8% Vitamin C 156.1%
Calcium 53.1% Iron 230.9%
*Based on a 2000 Calorie diet