Recipes

[walker]

Burgundy Stew

2 1/2 to 3 lbs. stewing beef or round steak cut in 1" cubes

2 cups sliced carrots (can use frozen)

1 cup sliced celery

1 or 2 medium onions, sliced

6 oz. can sliced mushrooms, drained

3 Tablespoons flour

1 Tablespoon sugar

1 Tablespoon salt

1 large can whole or diced tomatoes (do not drain)

1 cup burgundy wine (can also use a Cabernet)

Combine meat, carrots, celery, onions and mushrooms in a large Dutch oven. Mix together flour, sugar, salt and stir into meat mixture. Add tomatoes and wine. Cover and cook in a preheated 325 degree oven for 4 hours. Last 1 1/2 hours add 5 or 6 medium cubed potatoes. If desired, last 20 minutes add dumplings.

Serves 4-6