From LRS979@home.com Fri Nov 10 16:05:36 2000 Date: 10 Nov 2000 00:07:50 GMT From: Laurie Sanders Newsgroups: rec.food.recipes Subject: Easy Burgundy Stew Followup-To: rec.food.cooking * Exported from MasterCook * Easy Burgundy Stew Recipe By :Unknown Cooking Magazine Serving Size : 8 Preparation Time :0:00 Categories : A New Recipe To Share Beef Soup & Stew Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Beef Boneless Bottom Or Top Round Tip Or Chuck Steak 4 Carrot -- sliced 2 Medium Stalks Celery -- sliced 2 Medium Onions -- sliced 1 Can (8 Oz.) Sliced Water Chestnuts -- drained 1 Can (8 Oz.) Mushroom Stems And Pieces -- drained 3 Tablespoons All Purpose Flour 1 Tablespoon Chopped Fresh Or 1 Teaspoon Dried Thyme Leaves 1 Teaspoon Ground Mustard -- (dry) 1/2 Teaspoon Salt 1/4 Teaspoon Pepper 1 Cup Water 1 Cup Dry Red Wine Or Beef Broth 1 Can (16 Oz.) 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. Makes 8 servings. - - - - - - - - - - - - - - - - - - - -- There are new recipes posted daily at RecipeCollectors2 Subscribe by sending an e-mail to RecipeCollectors2-subscribe@egroups.com -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.