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Beef Burgundy Stew




Source of Recipe


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List of Ingredients




1 lb top round steak, cut into 1" pieces
2 tablespoon flour, all-purpose
1 tablespoon oil
6-oz pottobello mushrooms caps, gills and stems removed
2 onions, cut into thin wedges
2 cups fresh baby carrots
1 (14-oz) can beef broth
1 (14.5-oz) can diced tomatoes with Italian herbs, undrained
1 cup burgundy or red wine
1/4 tablespoon pepper
3 tablespoons water
1/4 cup flour



Recipe



Heat oven to 325°F. In large bowl, combine beef and 2 tablespoons flour; toss to coat evenly. Heat oil in Dutch oven over medium-high heat until hot. Add beef; cook and stir until browned. Add all remaining ingredients except water and 1/4 cup flour; mix well. Cover.

Bake at 325°F. for 1 1/4 to 1 1/2 hours or until beef is fork-tender. Meanwhile, in small bowl, combine water and 1/4 cup flour; beat with wire whisk until smooth.

Remove stew from oven. Stir flour mixture; gradually add to stew, stirring gently to blend. Cover.

Return to oven; bake an additional 30 minutes or until sauce has thickened.

5 servings (1 1/2 cup per serving)
4 points per serving