Portobello and Beef Burgundy Stew

[jessicasmom1]

Ingredients

1 lb beef top round steak, cut into 1-inch pieces

2 Tablespoons all-purpose flour

1 Tablespoon oil

6oz  portobello mushroom caps, gills and stems removed, cut into 1-inch pieces

2 medium onions, cut into thin wedges

2 cups ready-to-eat baby-cut carrots

1 3/4 cups Progresso® beef flavored broth (from 32-oz carton)

1  can (14.5 oz) Muir Glen® organic diced tomatoes with Italian herbs, undrained

1 cup Burgundy or Pinot Noir wine

1/4 teaspoon pepper

3 tablespoons water

1/4 cup all-purpose flour

Directions

1. Heat oven to 325°F. In large bowl, combine beef and 2 tablespoons flour; toss to coat evenly. In Dutch oven, heat oil over medium-­high heat. Add beef; cook and stir until browned. Add all remaining ingredients except water and 1/4 cup flour; mix well. Cover.
2. Bake 1 hour 15 minutes to 1 hour 30 minutes or until beef is fork-­tender. Meanwhile, in small bowl, beat water and 1/4 cup flour with whisk until smooth.
3. Remove stew from oven. Stir flour mixture; gradually add to stew, stirring gently to blend. Cover.
4. Return to oven; bake 30 minutes longer or until sauce has thickened.

[taKENheart]

 That sounds really good!  I haven't tried to make beef burgundy without cheating (cream of mushroom soup).  I think I will try this...Thanks!

[August07Mom]

Thanks!