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Easy Burgundy Stew |
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Serves: 8
Print this Recipe
2 pounds beef boneless beef top round steaks bottom or top, tip or chuck steak
4 medium carrots, sliced (2 cups)
2 stalks medium celery, sliced
2 medium onions, sliced
1 (8-ounce) can sliced water chestnuts, drained
1 (8-ounce) can mushrooms stems and pieces, drained
3 tablespoons all-purpose flour
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 teaspoon ground dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1 cup dry red wine or beef broth
1 (14 1/2-ounce) can whole tomatoes, undrained
Heat oven to 325°. Trim fat from beef. Cut beef into 1-inch cubes. Mix beef, carrots, celery, onions, water chestnuts and mushrooms in Dutch oven. Mix flour, thyme, mustard, salt and pepper; stir into beef mixture. Stir in remaining ingredients, breaking up tomatoes. Cover and bake about 4 hours or until beef is tender and stew is thickened.
1 Serving: Calories 180 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 55mg; Sodium 400mg; Carbohydrate 16g (Dietary Fiber 3g); Protein 23g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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