Lunch: Easy Burgundy Stew Recipe

Ingredients

1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 pound sliced fresh mushrooms
4 medium carrots, sliced
2 medium onions, sliced
2 celery ribs, chopped
1 cup Burgundy wine or reduced-sodium beef broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 cup water

Instructions

In an ovenproof Dutch oven, combine the first 11 ingredients. Combine flour and water until smooth. Gradually stir into stew. Cover and bake at 325 ° for 3 hours or until meat and vegetables are tender, stirring every 30 minutes.

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