BOUEF BOURGUIGONONNE

By á-56845

Ingredients

• Recipe By : Joan Armstrong
• Serving Size : 1 Preparation Time :0:00
• Categories : Meat
• Amount Measure Ingredient -- Preparation Method
• 2 pounds cubed beef (chuck or round) -- 1" cubes
• 3 raw carrots -- more if desired
• 1 cup diced celery
• 1 clove garlic
• 2 cups canned tomatoes
• 1 cup tomato sauce
• 3 tablespoons quick cooking tapioca
• 1 tablespoon sugar
• 1 teaspoon salt -- (more to taste)
• 1/2 cup burgundy wine
• 1 cup sliced water chestnuts
• 1 can mushroom

Preparation

Step 1

Combine all ingredients except water chestnuts and mushrooms in large casserole. Cook covered in 250 oven, stirring occasionally, for 5 hours. Add last 2 ingredients during last hour of cooking. Serve with noodles - or small cooked potatoes may be added. May be frozen.