Oven Stew with Burgundy Wine2 pounds cubed beef stew meat3 tablespoons all-purpose flour 4 carrots, sliced 2 stalks celery, sliced 2 onions, sliced 1 teaspoon salt 1 teaspoon dried thyme 1 teaspoon ground dry mustard 1/4 teaspoon ground black pepper 3 cubes beef bouillon, crumbled 1 cup water 1 cup Burgundy wine Preheat oven to 350 degrees F (175 degrees C). Cook the beef on the stove over medium heat in a large, ovenproof pot or roaster until brown. Remove from heat and stir in flour until cubes are coated. Stir in carrots, celery and onions. Season with salt, thyme, mustard, pepper and bouillon. Finally, pour in water and wine. Cover. Bake in preheated oven 3 hours To Freeze: Freeze in freezer and oven safe container. To Reheat: Reheat in 350 degree oven for until heated through and meat is cooked, or microwave or reheat in covered pot until hot and meat is cooked through. |