Recipe Oven Stew with Burgundy Wine (Soup)

Required Ingredients:

• 2 pounds cubed beef stew meat
• 3 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

Preparing/Cooking:

• 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 4 hours.
• Serve hot.

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