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Categories:
chuck beef carrots celery tomatoes water chestnuts sugar wine potatoes onions mushrooms flour salt beef bouillon
Viewed: 47 - Published at: 6 years agoIngredients
- 2 lb. round or chuck beef, cut into pieces
- 2 c. sliced carrots
- 1 c. sliced celery
- 1 (16 oz.) can cut tomatoes
- 2 (8 oz.) cans water chestnuts, sliced
- 1 Tbsp. sugar
- 1 c. Burgundy or table wine
- 2 c. cut up potatoes
- 2 medium onions, cut up
- 2 (8 oz.) cans mushrooms, drained and sliced
- 5 Tbsp. flour
- 1 Tbsp. salt
- 1 c. beef bouillon
Method
- Heat oven to 325°.
- In large Dutch oven, mix meat, carrots, potatoes, celery, onion, mushrooms and water chestnuts. Mix flour, sugar and salt; stir into meat mix.
- Stir in tomatoes, Burgundy and bouillon.
- Cover and bake for 4 hours.
- Do not stir during cooking.
