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Baked Burgundy Beef Stew Recipe

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This recipe for Baked Burgundy Beef Stew, by , is from ~ Dinner's Ready The Easy Way ~, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terri De Caro
Added: Tuesday, April 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
* 2 pounds top round steak/1" cubes
* 1/4 cup flour
* 2 TBSP. canola oil
* 1/2 cup celery/bitesize pieces
* 1 cup frozen pearl onions
* 2 cups fresh baby carrots/bitesize pieces
* 1 {15 ounce} can low sodium beef broth
* 1 {15 ounce} can chunky tomatoes,undrained
* 1 cup dry red wine
* 1/2 tsp. each : dried thyme,dry mustard,dried dill
* 2 TBSP. water
* 1 TBSP. flour

Directions:
Directions:
*Heat the oven to 325.
*In a heavy ziploc bag combine the beef & 1/4 cup of flour & coat evenly.
*Heat the oil in an ovenproof Dutch oven over medium heat 'til it's hot.
*Add the beef & cook 'til browned,stirring often.
*Add the remaining ingredients except the 2 TBSP. of water & 1 TBSP. of flour - mix well & cover.
*Bake for 1 1/2 hours or until the beef is fork tender.
*In a small bowl combine the water & flour & whisk 'til smooth.
*Add it to the stew,stirring gently to mix.
*Bake an additional 30 minutes or until thickened

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
20 minutes prep + baking time
Personal Notes:
Personal Notes:
This is delicious served over hot flaky biscuits.

 

 

 

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