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Easy Burgundy Stew

American.foodie's picture
Ingredients
  Boneless beef bottom/Beef top round, tip or chuck steak 2 Pound
  Carrots 4 Medium
  Celery stalks 2 Medium
  Onions 2 Medium
  Canned water chestnuts 8 Ounce
  Canned mushroom 8 Ounce
  All purpose flour 3 Tablespoon
  Salt 1 Teaspoon
  Dried thyme 1 Teaspoon
  Dry mustard 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned whole tomatoes 16 Ounce
  Water 1 Cup (16 tbs)
  Dry red wine 1 Cup (16 tbs)
Directions

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 325° 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Beef
Interest: 
Party

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