Easy Burgundy Stew ( 4 points)

Recipe Ingredients

2 lbs	908g / 32oz	Beef boneless bottom or top round, tip or
		Chuck steak
4		Carrots - sliced (2 cups) (medium)
2		Celery - sliced
2		Onions - sliced (medium)
1		Sliced water chestnuts - drained
1		Mushroom stems and pieces - drained
3 tablespoons	45ml	All-purpose flour
1 tablespoon	15ml	Chopped fresh thyme
		OR
1 teaspoon	5ml	Dried thyme leaves
1 teaspoon	5ml	Ground mustard (dry)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 cup	237ml	Water
1 cup	237ml	Dry red wine
		OR
1 cup	237ml	Beef broth
1		Whole tomatoes - undrained

Recipe Instructions

Heat oven to 325º. Trim fat from beef. Cut beef into 1-inch cubes. Mix

beef,

carrots, celery, onions, water chestnuts and mushrooms in Dutch oven. Mix

flour, thyme, mustard, salt and pepper; stir into beef mixture. Stir in

remaining ingredients, breaking up tomatoes. Cover and bake about 4 hours

or

until beef is tender and stew is thickened.

Copyright:

"© General Mills, Inc. 1998."

Per serving: 194 Calories (kcal); 6g Total Fat; (26% calories from fat);

19g

Protein; 17g Carbohydrate; 41mg Cholesterol; 566mg Sodium

Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0

Fruit;

0 Fat; 0 Other Carbohydrates

Shared by: S. May, PointsTowardSuccess

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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