Baked Burgundy Beef Stew

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. 1. Heat oven to 325 degrees.
2. 2. In large bowl, combine beef and 1/4 cup flour; toss to coat evenly.
3. 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. 4. Bake at 325 degrees for 1 1/2 hours, or until beef is tender.
5. 5. Mix water and flour until smooth. Add to stew. Bake an additional 3 minutes, or until thickened.