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Name: Baked Burgundy Beef Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h
Yield: 5
Cuisine: not set
Ingredients: 2 lbs beef top round steak cut into 1" cubes; 1/4 cup Flour; 1 tablespoon Oil; 1/2 cup Celery sliced; 1 cup frozen pearl onions; 2 cups fresh baby carrots; 14 1/2 ounces ready-to-serve beef broth; 14 1/2 ounce can pasta-styke chunky tomatoes undrained; 1 cup Dry red wine; 1/2 teaspoon Salt; 1/2 teaspoon Thyme; 1/2 teaspoon Dry mustard; 2 tablespoon Water; 1 tablespoon Flour; Hot buttered noodles or rice to serve stew over (optional)

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INGREDIENTS

2 lbs beef top round steak ; cut into 1" cubes
1/4 cup Flour
1 tablespoon Oil
1/2 cup Celery ; sliced
1 cup frozen pearl onions
2 cups fresh baby carrots
14 1/2 ounces ready-to-serve beef broth
14 1/2 ounce can pasta-styke chunky tomatoes ; undrained
1 cup Dry red wine
1/2 teaspoon Salt
1/2 teaspoon Thyme
1/2 teaspoon Dry mustard
2 tablespoon Water
1 tablespoon Flour
Hot buttered noodles or rice ; to serve stew over (optional)

INSTRUCTIONS

1. Heat oven to 325 degrees.

2. In large bowl, combine beef and 1/4 cup flour; toss to coat evenly.

3. Heat oil in oven-proof Dutch oven over medium-high heat until hot. Add beef, cook and stir until browned. Add all remaining ingredients except water and 1 tbs flour. Mix well. Cover.

4. Bake at 325 degrees for 1 1/2 hours, or until beef is tender.

5. Mix water and flour until smooth. Add to stew. Bake an additional 3 minutes, or until thickened.

NOTES

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Nutrition

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Serving Size: 1 Serving (384g)
Recipe Makes: 5 Servings

Calories: 546
Calories from Fat: 294 (54%)

Amt Per Serving		% DV

	Total Fat 32.6g	43 %
	Saturated Fat 9.8g	49 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 6.8g
Cholesterol 112.5mg		35 %
Sodium 320.4mg		11 %
Potassium 758.1mg		20 %
Total Carbohydrate 14.8g		4 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 13.9g
Protein 38g		54 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 546

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