Easy Burgundy Stew (could be P1)
This recipe is from an old Betty Crocker cookbook and was a pre-SB favorite. I have Beachified it.
Easy Burgundy Stew
1 1/2-2 lbs lean beef, trimmed of fat and cut into 1-inch pieces
4 medium carrots, sliced (about 2 cups)
2 medium stalks celery, sliced (about 1 cup)
2 medium onions, sliced
1 can (8 oz) water chestnuts, sliced
1 can (8 oz) sliced mushrooms, drained
1-2 T flour
1 tsp salt
1 tsp dried thyme
1 tsp dry mustard
1/4 tsp pepper
1 cup water
1 cup red wine/beef broth
1 16 oz can tomatoes (whole, crushed, diced, your choice)
Mix beef, carrots, celery, onions, water chestnuts and mushrooms in Dutch over or 4-qt casserole. Mix flour, salt, thyme, mustard and pepper, stir into beef mixture. Stir in remaining ingredients. Cover and bake in 325* oven until beef is tender and stew is thickened, about 4 hours.
To make this Phase 1 you could use broth or water for the wine and leave out the carrots. Today I tossed in a can of white beans and that was also delicious.