BAKED BURGUNDY BEEF STEW

BAKED BURGUNDY BEEF STEW
BAKED BURGUNDY BEEF STEW

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs beef top round steak, cut into 1-inch cubes

  • 1/4

    cup all-purpose flour

  • 1

    Tbsp oil

  • 1/2

    cup sliced celery

  • 1

    cup frozen pearl onions

  • 2

    cups fresh baby carrots

  • 1

    (14.5 oz) can ready-to-serve beef broth

  • 1

    (14.5 oz) can pasta-style chunky tomatoes, undrained

  • 1

    cup dry red wine

  • 1/2

    tsp salt

  • 1/2

    tsp dried thyme leaves

  • 1/2

    tsp dry mustard

  • 2

    Tbsps water

  • 1

    Tbsp all-purpose flour

Directions

Heat oven to 325 degrees. In large bowl, combine beef and ¼ cup flour; toss to coat evenly. Heat oil in ovenproof Dutch oven over medium-high heat until hot. Add beef; cook and stir until browned. Add all remaining ingredients except water and 1 Tablespoon flour; mix well. Cover. Bake for 1 ½ hours or until beef is fork-tender. In small bowl, combine water and 1 Tablespoon flour; beat with wire whisk until smooth. Add to stew; stir gently to mix. Bake an additional 30 minutes or until thickened.

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